|Carrots||6 Ounce, peeled|
|Ground black pepper||To Taste|
|Water/Stock||2 Fluid Ounce (50 Milliliter)|
|Parsley||1 Teaspoon, chopped|
1) In a saucepan, saute the carrots and stir to coat completely with the butter.
2) Stir in the sugar, salt and pepper, and water or stock into the pan, allow to the boil, simmer covered gently for 10 min, stirring occasionally.
3) Remove the lid , increase the heat and simmer until all the liquid disappers, giving a buttery glaze to the carrots.
4) Garnish with the chopped parsley and serve immediately.