Carrots In Bouillon
|Water||2 Cup (32 tbs) (Or Enough To Cover)|
|Chicken bouillon cubes||5|
Coarsely grate carrots.
Place in a 1 1/2-quart saucepan and cover with water; add bouillon cubes.
Bring to a boil; reduce heat to low and cook gently until carrots are tender and bouillon dissolved, about 8 to 10 minutes.
Do not overcook.