Peel the carrots, wash them and cut them into thin slices.

Melt the butter in a non-stick pan, then add the carrots and cook for 5 minutes over medium heat, stirring frequently.
Salt, cover with a lid, and cook over low heat for about 20 minutes or until the carrots are ready (test the consistency with a fork).
If you feel that you are drying too much, add a little water drop.
Towards the end of cooking, add the chopped parsley.

Your buttered carrots are ready, you can serve them hot, warm or even cold if you prefer.

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