Peel and slice carrots on the diagonal into 1/4 inch slices.
Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
Drain and place them in a shallow pan with the cider, lemon juice and butter.
Sprinkle with salt and pepper and grate a little nutmeg over them.
Bring to a simmer, cover and cook 5 minutes.
Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
Add the cream and heat through, shaking the pan to coat carrots with it.
Adjust seasoning and serve with the parsley sprinkled over the top.
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