Title: Carottes glacees (glazed carrots)
 Categories: Side dish, White wine
      Yield: 6 Servings
 
    1/4 c  Butter or margarine
      1 c  Dry white wine
      2 tb Sugar
           Snipped parsley
      1 lb Carrots,cut/julienne strips
      1 c  Water
      1 ts Salt
 
  Melt butter in 10-inch skillet; add carrots, wine, water, sugar and
  salt. Heat to boiling. Cook uncovered over medium heat until carrots
  are crisp-tender and only butter-sugar mixture remains, about 40
  minutes. Garnish with parsley.
  NOTE: If carrots are crisp-tender and extra liquid remains, remove
  carrots with slotted spoon. Continue cooking liquid until only
  butter-sugar mixture remains. Return carrots to skillet; cook until
  carrots are glazed, about 2 minutes.