Carrots in Vermouth

By SmedleyBooBoo

Ingredients

• 6 large carrots peeled, quartered and diced
• 4 tablespoons butter
• 1 teaspoon salt
• 1 tablespoon sugar or honey
• 2/3 cup inexpensive white vermouth
• 1/4 cup chopped parsley

Preparation

Step 1

Put the carrots in a pot with the butter, salt, and sugar. Cook for a few minutes.

Add the vermouth and a couple tablespoons water.

Cover the pot and stew the carrots until soft, about 10 minutes.

Uncover and cook a few minutes more, stirring often until the carrots are glazed looking.

Transfer to a serving bowl and sprinkle on the parsley.