3 c. peeled young carrots, sliced 1/3" thick
4 tbsp. butter
1 tbsp. sugar
3 tbsp. brandy
1/2 tsp. salt
1 tbsp. chopped parsley

Put carrots into a heavy skillet, add butter and salt. Add sugar and brandy and cook over low heat until tender, about 20 minutes. Sprinkle with salt and parsley. Can be made in advance and then re-warmed. Yield: 8 servings.