A traditional French side dish originally cooked in Vichy mineral water with sugar and butter.
Thinly slice 350g peeled carrots (you can also cut them into rounds or use baby carrots) and put them in a deep frying pan.
Cover with 250ml cold water and add 5ml salt, 50ml sugar and 30ml butter. Simmer until the water has evaporated and the carrots have cooked. Shake the pan to glaze the carrots. Serve while still hot with 50ml finely chopped flat-leaf parsley.