1 1/2 lbs. lg. carrots
3 tbsp. butter
1 tbsp. parsley, chopped
1 c. water
1 tbsp. white sugar
1 beef bouillon cube
1/2 tsp. brown sugar

Slice carrots into French style cut, about 1 1/2 to 2 inches long. In pot boil the water and when ready place carrots inside. Then add the rest of the ingredients except parsley. Reduce heat to simmer and cover. Cook for about 20 minutes or until carrots are done.

Place carrots in a bowl and then cook down the remaining liquid to a glaze at high heat. Pour over carrots in the bowl and stir well so the carrots are well coated. Top with the parsley and serve. Serves 4.