|Carrots||1 1⁄2 Pound (750 Grams)|
|Butter||1 Ounce (25 Grams)|
|Finely chopped parsley||1⁄2 Teaspoon|
|Stock/Water||1 Pint (600 Milliliter)|
Slice the carrots into rounds, then cut the rounds into thin slices about twice as thick as a matchstick.
Put into a saucepan with the remaining ingredients and bring quickly to the boil.
Cover and simmer for 20 minutes or until tender.