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Bring water, butter, sugar and salt to a boil.
Add carrots, cover with cartouche, simmer 15 min or until water has evaporated.
Stir through parsley and serve.
Cut a cartouche - Cut a round piece of baking paper (parchment paper) big enough to cover the surface of a large 30cm / 12" pan.
Bring the liquid to a simmer - Place a large, 30cm / 12" deep pan over medium high heat. Add water, butter, sugar, salt and bring it to a simmer.
Simmer until the sugar is dissolved - about 30 seconds.
Add the sliced carrots, stir well and turn the heat down to a simmer on medium heat.
Place the cartouche on top so it touches the carrots.
Cook for 15 minutes without stirring or removing the cartouche, or until all the water has evaporated.
Remove from the stove, remove the cartouche, add the parsley and stir very gently until the carrots are coated in the butter glaze.
Transfer into a bowl and serve warm!