Renny Darling's

Glazed Carrots

1 1/2 pounds fresh baby carrots, cooked in boiling water until tender, about 15 minutes, and drained
2 tablespoons butter
1 tablespoon sugar
salt to taste

2 tablespoons chopped parsley

 

In a large skillet, cook together first 4 ingredients until carrots are shiny and glazed. Place in a saucepan, toss with parsley and refrigerate until serving time. Add a few drops of water when reheating. Serves 8.

 

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