Lemoned Carrots - cooking recipe

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

Preparation

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.