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Vichy Carrots posted on: 2/13/2003 10:44:14 PM 1½ pounds carrots, trimmed and scraped salt & freshly ground black pepper 1 tsp sugar ¼ cup water 4 tbsp butter chopped parsley 1. Cut the carrots into very thin rounds. There should be about 4 cups. Put them in a skillet and add salt, pepper, sugar, water and butter. 2. Cover with a round of buttered wax paper and cook over moderately high heat, shaking the skillet occasionally. Cook about 10 minutes, until carrots are tender, the liquid has disappeared, and they are lightly glazed. Take care they do not burn. Serve sprinkled with chopped parsley. Serves 6

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