Glazed Carrots

In honor of the Christmas holiday, I received a beautiful book titled, "What to Cook and How to Cook it" by Jane Hornby. This delightful gem includes photo images that depict each step of the cooking process, how-to instructions, and a wide selection of menu items. After fingering through the large book, I have already tabbed several items to try, the first being glazed carrots (found on page 314 - 315). Enjoy.



Ingredients
1 3/4 pounds carrots
2 tbsp butter
2 tsp sugar
1 handful fresh, flat-leaf parsley
salt and pepper

Directions
Cut the carrots into 1/2 inch rounds. Put them into a medium pan with butter, sugar, and 4 tablespoons water. Place the pan over high heat, then bring to a boil. Once boiling, turn the heat to medium, cover the pan with a tight-fitting lid, then let the carrots cook for 10 minutes. Uncover the pan; the carrots will be almost tender.
Cook for 5 minutes more, uncovered, until all of the liquid has evaporated and the carrots are coated in a shiny glaze. Stir now and then as they cook. Season with salt and pepper to taste.
Roughly chop the parsley leaves, then stir through the carrots. Spoon into serving dish.