Carrots With Raspberry Vinegar - cooking recipe

Ingredients

4 or 5 carrots
2 Tbsp. butter
2 Tbsp. water
small amount salt
2 tsp. raspberry vinegar
1 tsp. brown sugar
chopped parsley

Preparation

Peel and slice carrots.
Put the slices into a heavy saucepan with butter, water and salt.
Cover and let simmer over low heat for 15 to 20 minutes or until tender.
Add raspberry vinegar and brown sugar; toss gently and let cook another 1 to 2 minutes. Garnish with chopped parsley.
Serves 4.