Chicken and carrots is a match made in heaven! You can change up the chicken stock for vegetable but be sure to season well.
Ingredients
1 bunch of dutch carrots
2 tablespoons chicken stock powder
1 tablespoon salted butter
Method
Bring a wide pot of water [just enough to cover your carrots]
As it starts to bubble add in the stock powder and allow it to dissolve into the water as it boils.
Clean your carrots and chop off the green tops.
Add to the stock, reduce to a simmer and cook until the carrots are tender.
Add butter to a pan on medium heat and once melted add in the carrots and about 1/3 cup of the stock from the pot.
Reduce down in the pan until the carrots are glossy and coated.
Serve while hot.
Chanel's Tapas Bar 