6 large carrots peeled, quartered and diced
4 tablespoons butter
1 teaspoon salt
1 tablespoon sugar or honey
2/3 cup inexpensive white vermouth
1/4 cup chopped parsley
Put the carrots in a pot with the butter, salt, and sugar. Cook for a few minutes.
Add the vermouth and a couple tablespoons water.
Cover the pot and stew the carrots until soft, about 10 minutes.
Uncover and cook a few minutes more, stirring often until the carrots are glazed looking.
Transfer to a serving bowl and sprinkle on the parsley.
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