Brandied Butter-Cream Carrots

I've been making these tasty brandied carrots with butter, parsley and cream since I was a newlywed! They're very popular in my household, and a wonderful vegetable side dish for dinner parties, holidays, special occasions, or Sunday dinners. Delicious! Would also be good with the addition of parsnips. I like to use a good brandy (such as German 'Asbach Uralt'), but any brandy should do just fine. I hope you enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb fresh carrot, peeled and sliced on the diagonal into 1/2-in slices
• 1 1⁄2 cups water
• 2  tablespoons butter
• 2  tablespoons  cream
• 1⁄2 teaspoon sugar
• 1  pinch salt
•  fresh ground black pepper (couple of twists)
• 1⁄8 teaspoon garlic granules (optional)
• 2  tablespoons brandy
• 1  tablespoon  chopped fresh parsley, plus additional for garnish (or chervil or chives)

Directions

1. Place the prepared carrots in a 2-quart saucepan.
2. Add water; bring to a boil then reduce heat, cover and simmer until carrots are tender crisp (about 20 to 25 minutes, no more!).
3. When the carrots are tender crisp, drain and add the remaining ingredients to the carrots in the pan, stirring gently to coat.
4. Serve the brandied carrots hot, sprinkled with fresh snipped parsley (or chervil -or- chives, as you wish).