1 1/2 lbs. fresh carrots
3 slices bacon
1/2 tsp. salt
Dash of pepper
1/4 c. snipped parsley

Scrape carrots and remove ends; shred. Heat 1 inch salted water to boiling. Add carrots. Cover and heat to boiling; cook for 5 minutes or until tender. In large skillet, fry bacon until crisp; remove and drain. Pour off all but 2 tablespoons bacon drippings. Stir in shredded carrots, salt, and pepper; heat through. Turn into serving dish. Crumble bacon; sprinkle bacon and parsley over carrots.