Brandied Butter-Cream Carrots

• 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)

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).

fresh carrot, water, butter, cream, sugar, salt, fresh ground black pepper, garlic, brandy, fresh parsley

Taken from www.food.com/recipe/brandied-butter-cream-carrots-472905 (may not work)