Garlic Carrots Bright and delicious. 2 16-oz. bags baby carrots (or 2 lbs. regular carrots, peeled and cut into 1 to 2-inch chunks) 14 oz. chicken or vegetable broth (or 14 oz. water mixed with 1 tsp. CHICKEN or VEGETABLE SOUP BASE) 3 cloves garlic, pressed (or 3/4 tsp. PENZEYS MINCED GARLIC) 1/4 Cup butter (1/2 stick) 1 tsp. LEMON PEPPER SEASONING 1 tsp. PARISIEN BONNES HERBES or BOUQUET GARNI 1 TB. cornstarch dissolved in 1 TB. water 1/8-1/4 tsp. salt, to taste 1/8-1/4 tsp. PENZEYS PEPPER, to taste

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