Carrots Vichy

• 1 12 lbs carrots, sliced into fingers
• 1 12 cups chicken broth
• 1 teaspoon molasses
• 1 ounce butter
• chives, chopped (optional)
• salt & freshly ground black pepper

1. Put the carrots in a saucepan with enough broth or water to half cover them.
2. Add the molasses sugar, butter and salt and pepper.
3. Bring to the boil, then cook briskly for about 45 minutes until all that is left of the liquid is a thick buttery coating.
4. Shake the carrots to distribute the coating evenly.
5. Tip into a warm serving dish and sprinkle with chives or thyme if you like.

carrots, chicken broth, molasses, butter, chives, salt

Taken from www.food.com/recipe/carrots-vichy-348958 (may not work)