Vichy Carrots

Peel the carrots and cut into regular slices about 2 to 3 mm thick.
Choose a sauté pan where the carrots cover the entire surface (they may overlap).
Melt the butter.
Add the sugar and dissolve it.
Add the carrot slices and pack well.
Add the stock (almost to the top of the carrots), and cook about 20 minutes without lid for the water to totally evaporate.
(Stir from time to time with a wooden spoon to make sure carrots do not stick).

Season with salt and pepper.
Put in a dish and sprinkle with chopped parsley

The recipe comes from the Vichy spa town, and hence must be light. But Vichy water is not obligatory. If you use a stock cube and your tap water is very chlorinated, leave the water in the open for 1 hour for the chlorine to evaporate.
It is not forbidden to add a spoonful of crème fraîche at the end of cooking. The carrots must be melting.
It is absolutely necessary to have mid-size carrots (not too big) so that the slices are soft (centers included).