Golden Carrot Coins

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Difficulty: Easy - for beginners
Serves: 6-8 servings


•1/4 cup butter, cubed
•3/4 cup chicken broth
•2 teaspoons sugar
•2 teaspoons salt
•1/8 teaspoon pepper
•14 medium carrots, cut into 1/4-inch slices
•3 tablespoons minced fresh parsley
•2 teaspoons lemon juice


In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon. Yield: 6-8 servings.


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