4 c. carrots, peeled and sliced 1/8 inch thick
Vichy or soda water
1/2 tsp. salt
1/4 c. butter
2 tbsp. sugar
Salt and white pepper
1 tbsp. parsley, chopped

Place the carrots in a saucepan and cover with Vichy or soda water. Add the salt. Cook, covered until tender. Drain.

Melt the butter in a saucepan. Add the carrots and toss over medium heat until heated through. Add the sugar. Add salt and white pepper to taste. Sprinkle with chopped parsley.