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Wash peel and cut carrots and place in a large saucepan with the butter, sugar and a pinch of salt.
Cover the carrots halfway with water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15-20 minutes until just tender.
Turn up the heat and cook until the water has evaporated and you're left with a buttery glaze. This will take 5-10 minutes.
Stir in the parsley and season to taste.