Glazed Carrots (Carottes Vichy)

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  baby carrots, peeled
• 2  teaspoons granulated sugar
• 2  tablespoons butter
• 1⁄2 teaspoon salt
• 1  tablespoon of fresh mint, chopped (or chopped parsley)

Directions

1. In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
2. Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
3. Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
4. Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.