1. In a heavy 8- to 10-inch skillet, bring the carrots, stock, butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet occasionally to roll the carrots about in the liquid.
2. Check to see that the liquid is not cooking away too fast; if it is, add more stock. In 20 to 30 minutes the carrots should be tender when pierced with the tip of a sharp knife, and the braising liquid should be a brown, syrupy glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat.
3. Before serving, roll the carrots around in the pan to coat them with the glaze. Transfer the carrots to a heated vegetable dish, and sprinkle them with fresh parsley.
NOTE: This technique may also be used for parsnips and for white and yellow turnips.
