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

Prepare and cook 4 cups shredded carrots just until tender. Fry bacon in 10 inch skillet until crisp; drain on paper towels. Drain fat from skillet reserving 2 tablespoons. Stir carrots, salt and pepper into fat in skillet; heat through. Crumble bacon; sprinkle bacon and parsley over carrots. 4 servings.