Carrots Amandine - cooking recipe

Ingredients

1 lb. fresh baby carrots, peeled and cut into 1/4-inch sticks
1 tsp. sugar
1 tsp. salt
1/2 c. slivered almonds, blanched
1/4 c. butter
minced fresh parsley (about 1/4 c.)

Preparation

In a saucepan, cook carrots in 1-inch boiling water with sugar and salt, covered, for 10 to 12 minutes, or until they are tender, but still crisp.
Drain and transfer carrots to a heated dish to keep warm.