500 g carrots preferably small
50 - 60 g butter
1 tbsp sugar
250 ml sparkling mineral water (or enough to just cover the carrots)
small bunch of parsley preferably flat-leaf
Rinse and scrape or peel the carrots. If you are using large carrots, cut them into about 5 cm long pieces. Melt half of the butter in a saucepan, but do not let it brown. Add the mineral water, sugar and salt and bring the mixture to the boil.
Add the carrots, lower the heat a bit and simmer uncovered for 20 - 25 minutes, until the liquid has evaporated and the carrots feel tender when pricked with fork. Gently shake the pan every now and then to prevent sticking.
Add the rest of the butter and season with freshly ground pepper. Chop the parsley and add to the saucepan. Shake the pan so that the butter melts and the ingredients are mixed, and serve immediately.
Recipe source: adapted from "Porkkanat à la Vichy", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.