1 lb. fresh carrots, thinly sliced
1/2 lb. Cheddar cheese, grated
1/2 lb. bacon, cooked and crumbled
1/2 c. chicken broth
Salt and pepper to taste

Cook the carrots in the chicken broth until crisp tender. Drain well. While carrots are still steaming, add the cheese and cover pan. Let steam 5 minutes until the cheese has melted. Stir to coat evenly and place in a serving dish. Top with the bacon and season with salt and pepper. Serve immediately.

Serves 4.