Braised Carrots

Description: Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.

Ingredients:

• 2 lbs carrots, peeled
• 1 tablespoon butter
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4-3/4 cup hot water
• 2 tablespoons parsley or 2 tablespoons chervil, chopped

Steps:

1. Cut carrots into 1/8 in rounds or 1/4 in dice.
2. In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
3. Add, sugar and cook another minute.
4. Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
5. I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
6. When done serve sprinkled with a little parsley or chervil (which is nice with fish).