Savory carrots sautéed with garlic

Trim and peel the carrots. Cut them into cubettini and put them in a pan with garlic, a pinch of thyme, half a glass of water, oil, salt, green pepper, Bay leaves and let stand for a few minutes on moderate flame. Deglaze with the wine, stir and cook for two to three minutes.

When the wine has evaporated, add a glass of water and continue cooking with the lid on for 15 minutes. If necessary, add water in small doses. When cooked (the salpicon should remain soft), sprinkle with chopped parsley. Serve hot or cold.