Vichy Carrots

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 pounds young carrots, sliced 1/4 inch thick on the diagonal
• 1 tablespoon vermouth
• Salt and white pepper
• 2 teaspoons dark brown sugar
• 1 tablespoon finely chopped fresh parsley

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

unsalted butter, olive oil, young carrots, salt, brown sugar, parsley

Taken from www.foodandwine.com/recipes/vichy-carrots (may not work)