Carrots Vichy

8 medium carrots; scrape and cut lengthwise and into thin strips
4 Tablespoons butter
2 Tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
4 Tablespoons parsley leaves (2); snip with scissors to mince

Melt the butter in a heavy saucepan over medium heat and add carrots, water, sugar, and salt.  Cover, reduce heat to low, and cook until carrots are tender (the time depends entirely on the age of the carrots; 20-40 minutes).  Instead of stirring occasionally to keep them from sticking, shake the pan now and then to avoid breaking or mashing the carrots.  At the end of the cooking time, do this frequently so that a light glaze forms.  Sprinkle with parsley.