500 g carrots  —  preferably small
50 - 60 g butter
1 tbsp sugar
salt
250 ml sparkling mineral water (or enough to just cover the carrots)
small bunch of parsley  —  preferably flat-leaf
white pepper

Rinse and scrape or peel the carrots. If you are using large carrots, cut them into about 5 cm long pieces. Melt half of the butter in a saucepan, but do not let it brown. Add the mineral water, sugar and salt and bring the mixture to the boil.

Add the carrots, lower the heat a bit and simmer uncovered for 20 - 25 minutes, until the liquid has evaporated and the carrots feel tender when pricked with fork. Note that cut carrots, especially thin, small pieces, may take less time to cook, about 7 to 10 minutes.

Gently shake the pan every now and then during cooking to prevent sticking. The liquid should not have dried out before the carrots are tender enough, if this happens, add a dash of (mineral) water, and next time use lower heat.

Add the rest of the butter to the carrots and season with freshly ground pepper. Chop the parsley and add to the saucepan. Shake the pan so that the butter melts and the ingredients are mixed, and serve immediately.

Recipe source: adapted from "Porkkanat à la Vichy", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.