Peel carrots and cut into matchsticks. Melt the sugar and butter in a saucepan and add carrots, water and salt. Bring to a boil and simmer for 15 minutes or until the carrots are cooked. Remove the carrots. Boil the liquid until reduced to one third of original quantity. return the carrots to the pan and stir gently to glaze all over. Serve sprinkled with coarsely chopped parsley and croutons.