7 large fresh crisp carrots, peeled and chopped
5 large potatoes, peeled and chopped
1/2 cup pure butter
salt and pepper to taste

Lay out veggies on a large piece of tin foil paper. Cut 6 med. thick slices of butter and lay over veggies. Add salt and pepper.

Close foil paper so no openings show. Cook over a low camp fire for 10 minutes.

Shake lightly and serve.

Serves 5 small servings.

Enjoy!!