Carrots Vichy

This recipe comes to us from Sally Sieweke, the manager of the Blue Willow Inn Gift Shop. Her mother’s dearest friend, Sally Carey, gave her this recipe. Sally’s real name is Sarah, but she has always been called Sally in honor of this friend.

10 medium carrots

⅔ cup chicken broth

1 tablespoon granulated sugar

2 tablespoons butter

Pinch of salt

2 tablespoons chopped fresh parsley

In a medium-size saucepan on medium-low heat combine the carrots, chicken broth, sugar, butter, and salt. Cover and simmer until the broth cooks away. Turn the heat to low and shake until the carrots are glazed. Sprinkle with the parsley before serving.

YIELD: 6 TO 8 SERVINGS