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Carrots With Chicken Broth And Rosemary

Microwaverina's picture
Ingredients
  Carrot 1 Pound, peeled, sliced 1/4-inch thick
  Water 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Corn starch 2 Teaspoon
  Instant chicken bouillon granules 2 Teaspoon
  Chives 1 Teaspoon
  Rosemary 1⁄2 Teaspoon, crushed
  Pepper 1 Dash
Directions

MAKING
1) Into a 1 1/2 to 2 -quart casserole, add in the sliced carrots and 1/4 cup water.
2) Cover the casserole and microwave on HIGH for about 10 minutes till the carrots turn fork tender. Stir in between once.
3) Keep the casserole aside without draining its liquid.
4) In a 1-cup microwavable measurer, add in 1/3 cup water and cornstarch. Mix well to get a smooth paste.
5) To the cornflour paste, add in the chicken bouillon granules, chives, rosemary and pepper. Mix well.
6) Pour the mixture onto the carrots. Cover the dish and microwave for 4 minutes till it starts to thicken.
7) Stir the mixture halfway through the cooking time.

SERVING
8) Serve the Carrots With Chicken Broth And Rosemary garnished with a sprig of chive on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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