Carrots 'a la catalane' [Carottes catalanes]
Comments:	Serve very hot.
Servings:	4
Ingredients	Preparation
2 pounds [1 kg] carrots 4 tablespoons [60 ml] olive oil 1 teaspoon [5 ml] sugar 2 1/2 tablespoons [37.5 ml] concentrated broth 4 teaspoons [20 ml] port wine Salt and pepper	Peel the carrots and cut into thin rounds. Put in a pan with the oil, sugar, salt and pepper and cook over a high heat until the carrots are golden brown. Shake the pan frequently. Add the broth and the port wine. Serve very hot.