Scrape the skin off the carrots and cut them into fairly thick slices

Melt the butter in a wide, heavy-bottomed pot, then add the sugar

Add the carrots and sauté for a few minutes, stirring occasionally

Pour in the stock diluted in a little boiling water, then add the Vichy water

Once boiling, reduce the heat and cook covered until the carrots are tender and most of the liquid has evaporated; if carrots are done but liquid remains, uncover and increase heat, watching closely

Season with pepper and add a little salt if needed

Serve hot, sprinkled with chopped parsley