12 carrots, sliced
1/2 tsp. salt
1 tbsp. butter
1 tsp. sugar
3 tbsp. white vermouth
2 tbsp. chopped parsley

Cover carrots with salted boiling water in skillet. Cover and simmer 15 minutes until almost tender. Drain carrots and return to skillet. Add butter, sugar and vermouth. Cook uncovered 5 minutes until wine has evaporated and carrots are glazed and shiny. Garnish with parsley. Serve hot.