Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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