1 1/2 lb. carrots
1 2/3 c. water
1/3 c. dry sherry
1/4 c. sugar
1 tsp. salt
2 tbsp. butter
1 tbsp. finely chopped parsley or mint

Scrub and scrape carrots; slice diagonally. Place carrots in saucepan; add all ingredients except parsley. Bring to a boil, then cook fairly rapidly uncovered, for 15-20 minutes or until liquid is almost syrup and carrots are tender. Reduce heat and continue cooking for 5-10 minutes, or until carrots are well glazed, turning frequently. Place in serving dish and sprinkle with parsley. Serves 6.