Carottes Glacees (kah-roht glah-say) are cooked slowly in water and sugar. As the water reduces, the carrots become glazed and syrupy.
1 lb. carrots, scraped and cut into 1 inch slices 8 fl. oz. water
1 tablespoon sugar
1 tablespoon butter
1 teaspoon salt
1 tablespoon chopped parsley
Put the carrots in a medium-sized sauce-pan with the water, sugar, butter and salt. Cover the pan and cook over low heat
for about 30 minutes, or until the carrots are tender and a small amount of thick rich syrup remains.
Turn into a hot serving dish. Sprinkle with the parsley and serve.