Dilled Carrots - cooking recipe

Ingredients

3/4 c. chicken broth
1 lb. carrots, cut into 2-inch strips
1 c. sliced celery
2 Tbsp. sliced green onions
2 Tbsp. sugar
3/4 tsp. dried dill weed
1 (8 oz.) can sliced water chestnuts, drained
1 Tbsp. chopped fresh parsley

Preparation

Bring broth to a boil in large saucepan.
Add remaining ingredients except parsley.
Cover.
Reduce heat to medium.
Cook 10 to 15 minutes or until carrots are crisp-tender, stirring occasionally.
Drain.
Sprinkle with parsley.
Serves 6 to 8.