Carrots Vichy

Course : French
Serves: 4
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1 pound carrots - scraped -- cut 1/2 inch thick slices
2 tablespoons butter -- cut in small pieces
2 cups water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon chopped parsley

Preparation / Directions:

In heavy saucepan, combine carrots, butter, water, sugar and salt. Cover. Bring to boil. Lower flame and simmer for 30 minutes. Shake carrots gently into pan, and continue cooking, shaking carrots occasionally, for 20 minutes more, or until they are golden brown. Sprinkle with parsley. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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