Glazed Carrots and Onions

Total time: 30 minutes
  A bit of sugar emphasized the natural sweetness of the carrots.  If you have a rippled knife it makes these quite pretty.

 Ingredients:

• 2 - 3 medium carrots
• 1 small or 1/2 medium onion
• 1/3 cup (3oz, 90ml) cup chicken stock
• 2 tsp fresh parsley
• 1 tbs butter
• 1 tbs sugar

 Instructions:

• Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.
• Roughly chop onion.
• Put carrots and onions in a small sauté pan.
• Add stock, cover and cook, 15 - 20 minutes or until vegetables are done.
• Remove cover, turn heat to medium-high and cook off all but 2 tbs of liquid.
• Add butter and sugar, stirring to dissolve sugar.
• Sauté until reduced to a glaze, stirring often.
• Stir in parsley and serve.