10 to 12 med. carrots, peeled & cut into 2 inch lengths or olive shapes
1 1/2 c. beef or chicken stock, fresh or canned
4 tbsp. butter
2 tbsp. sugar
1/2 tsp. salt
Freshly ground black pepper
2 tbsp. finely chopped fresh parsley

In heavy 8 to 10 inch skillet bring the carrots, stock, butter, sugar, salt and few grindings of pepper to boil over moderate heat. Cover and simmer over low heat, shaking the skillet occasionally to roll the carrots in the liquid. Check to see that liquid isn't cooking away too fast. If it is, add more stock.

In 20 to 30 minutes the carrots should be tender (pierce with a knife- cook less if preferred al dente) and the braising liquid should be a syrupy brown glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat. Before serving, roll the carrots around in pan to coat them with the glaze. Transfer carrots to a heated vegetable dish and sprinkle with fresh parsley.