Vichy Carrots

Directions

1. 1
   In a large heavy saucepan, melt the butter in the olive oil.
2. 2
   Add the carrots and cook over moderately high heat until beginning to soften.
3. 3
   Add the vermouth, 1 tablespoon water and salt and white pepper.
4. 4
   Reduce the heat, cover partially and cook, stirring occasionally, until the carrots are tender, about 5 minutes; add more water if necessary.
5. 5
   Increase the heat to high and add the brown sugar.
6. 6
   Toss constantly until the carrots are slightly browned and glazed, 3 to 4 minutes.
7. 7
   Sprinkle the parsley on top and serve.