This classic French side dish is sometimes prepared with soda water, meant to emulate the bubbly water that comes out of the ground in Vichy. This is a great way to use purple carrots, which tend to be a bit tougher than the orange ones.
1T unsalted butter
1T olive oil
1 1/2# carrots, peeled if necessary and cut on the diagonal into 1/4” slices
salt and white pepper
2t dark brown sugar
1T chopped fresh parsley
In a large heavy saucepan, melt the butter into the olive oil. Add the carrots and cook over moderately high heat until beginning to soften. Add the vermouth, 1T water, and salt and white pepper. Reduce the heat, cover partially, and cook, stirring occasionally until the carrots are tender, about 5 minutes. Add more water as needed.
Increase the heat to high and add the brown sugar. Toss constantly until the carrots are slightly browned and glazed, 3-4 minutes. Sprinkle with parsley, serve.