I was a tad worried about what recipe to provide for the second of three carrot recipes. Part of me wanted to go exotic. Another part of me wanted to do something simple and straightforward.

Alas, it was the part of me who screams "Where's the booze?!" that won out. Here then, is a fairly simple recipe with booze as a flavor agent. I chose vermouth as I wanted to see how that played out, but really, I could have used bourbon, gin, even maraschino if I were so inclined.

It worked out very well, and it pared quite nicely with the shellfish I had served for dinner.

• 2 lb Carrots sliced
• 2 tbl Olive oil
• 1/4 cup Sweet vermouth
• 2 tbl Chopped fresh parsley
• Salt and pepper to taste

Place a 10" skillet over medium high heat. Add the oil and allow to bring to temperature. Toss in the carrot and saute until they just begin to get soft. Pour in the vermouth and simmer uncovered for 7-10 minutes. Salt and pepper and garnish with parsley.

Serves 4-6