Brussels Sprouts with Carrots Cooked in Butter

2 pounds fresh Brussels sprouts, trimmed.

Salt

1/2 pound carrots, peeled

6 tablespoons butter

1/2/ cup water

1/4 cup dry white wine

1 tea herbes de Provence (my favorite spice)

Fresh ground pepper

Finely chopped fresh parsley

Put Brussels sprouts into boiling water and add 3 tablespoons salt. Cook until tender, for about 6 to 8 minutes. Drain, refresh briefly in cold water, then set aside to drain.

Slice the peeled carrots in half, then cut them into 1/2-inch lengths and mince fine either in a food processor or with a knife. Melt the butter in a large skillet and stir in the carrots, along with the water, wine, 1/2 tea salt, and the herbs. Simmer uncovered over medium heat, stirring from time to time until the carrots are tender and the liquid has mostly evaporated, for about 15 to 20 minutes. The finished carrots and Brussels sprouts may now wait for 3 or 4 hours at room temperature.

When you are ready to serve, warm the carrots in the skillet, then add the Brussels sprouts, 1 1/2 tea salt, and pepper to taste. Stir or toss gently for 3 or 4 minutes over medium-high heat until hot. Correct seasoning. Put in vegetable dish and sprinkle with chopped parsley.