Gingered Carrots Vichy


Serves 4

4 tbsp. butter
2 tbsp finely chopped parsley
1 lb. "baby cut" carrots, or carrots sliced on a bias
Salt and freshly ground black pepper to taste
1 12-oz. can ginger ale (or similar sweetened, lemon-lime or sparkling clear soda)

1. In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat. Season with salt and pepper and add soda.
2. Bring to a boil, then reduce heat. Simmer until the soda is reduced by half. Serve.

All recipes courtesy Robert Irvine, All Rights Reserved
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