Glazed Carrots With Caraway Seeds - cooking recipe

Ingredients

1 teaspoon caraway seed
1 1/2 - 2 lbs carrots, peeled
3 -4 tablespoons butter, unsalted
2 -3 tablespoons sugar
salt
pepper, white preferred
chopped parsley
water

Preparation

Cut the carrots on the bias into 1/4 inch coins.
In a large, dry frying pan, toast the caraway seeds for a few minutes.
Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
Taste for seasonings, sprinkle with chopped parsley and serve at once.