• 1 1/2 pounds fresh, young, tender, sweet carrots
• Vichy water or other plain carbonated water (or just use tap water)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons butter, plus more to season
• 2 tablespoons chopped fresh parsley

Peel the carrots and slice in thin (about 1/8 inch) rounds. Place the sliced carrots in a skillet and just barely cover with water. Sprinkle on the sugar, salt and dot with butter. Give everything a quick stir.

Bring the carrots to a boil over medium heat and then turn heat to low. Cover the skillet and cook the carrots between 5 and 10 minutes, or longer if you like overcooked vegetables.

Remove the cover and drain off all but a couple of tablespoons of water. Cook a little longer to evaporate the water, stirring to glaze the carrots without burning. Stir in butter to taste and the chopped parsley. Serve immediately.

Makes 4 to 6 servings.