My kids happen to like most fruits and vegetables, but for the longest time they refused to eat cooked carrots. My daughter would turn her nose up at crinkle cut carrots and my son would pretend to gag if I set them in front of him. I remember watching an episode of Jon and Kate Plus 8 years ago and Kate mentioned all the sneaky ways to sneak vegetables into your child's diet. So I gave it a try, shredded carrots mixed in with mashed potatoes, chopped carrots in spaghetti sauce and pureed carrots in our smoothies. They couldn't taste a difference and I loved that they were getting an extra dose of vitamin A.
Then one day it happened, we were out to dinner and carrots were on the menu. I begged my kids to just try them and guess what, they really enjoyed them! I knew I wouldn't have much luck asking the chef for the recipe, so based on the flavors in the dish I came up with my own. My kids love this recipe and I bet yours will too. I can't wait til Thanksgiving to serve it to all my cooked-carrot hating guests!
1 pound carrots, peeled and cut
1 cup chicken broth
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon dried parsley
Add butter and chicken broth to a large skillet over medium-high heat. Once the butter has melted, add the carrots and saute for about 6-8 minutes or until carrots are tender and the liquid has cooked down. Make sure to stir occasionally. Remove from heat and toss with salt and parsley. Serve warm and enjoy!
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