8 med. fresh carrots
1 c. bouillon
3 tbsp. butter
1 tsp. sugar
1/2 tsp. salt
2 tsp. chopped fresh parsley

Scrape the carrots and cut in 3/4 inch pieces. Place in a saucepan. Add the bouillon, butter, sugar and salt and bring to a boil. Reduce heat and cover. Simmer for 25 to 30 minutes or until carrots are tender. Place in a bowl and sprinkle with parsley.