When Guests Surprise You
Have unexpected visitors? Try these quick recipes from Food Network's Robert Irvine!
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
