Lemoned Carrots

8 ingredients
1 steps

Ingredients

  • 6 medium carrots, peeled and cut into round slices
  • 1 cube chicken bouillon
  • 1 c. water
  • 3 Tbsp. butter or margarine
  • 1 Tbsp. chopped parsley
  • 1 tsp. chopped green onions
  • 1 lemon (juice and grated rind)
  • pepper to taste

Directions

  1. 1
    Cook carrots in water with bouillon cube until tender, but not mushy. Drain carrots and set aside. In a pan, melt butter. Add parsley, green onion, lemon juice and rind and pepper. Mix well. Add carrots and serve hot.

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