Carrots A La Flamande - cooking recipe

Ingredients

12 young carrots, sliced
salt
4 Tbsp. butter
1 c. beef broth
pinch of sugar
2 Tbsp. chopped parsley

Preparation

Parboil carrots in salted water for 5 minutes; drain well. Melt 2 tablespoons butter in a saucepan.
Add the carrots, beef broth and sugar.
Cover and simmer until well cooked.
Reduce the broth until practically nothing and add the remaining butter and parsley.