Vichy Carrots

  • 1.5 pounds carrots
  • 1 tsp sugar
  • 4 tbsp butter
  • 1 tbsp parsley, chopped
  • 1/4 cup water (Vichy water for authenticity)
  1. Cut the peeled carrots into very thin rounds then combine in a mixing bowl with salt, pepper, sugar, water, and butter.
  2. Place carrot mixture into a skillet and cover with wax paper.
  3. Cook over medium-high heat for 10 minutes, shaking skillet occasionally. Liquid will evaporate, and carrots will be tender with a slight glaze.
  4. Sprinkle with parsley and serve warm.