Procedure:
Cut the carrots into rounds and place them into a deep saucepan. Add salt and pepper and cover with cold water, more than enough to cover the vegetables. Add a piece of butter and cook over low heat. The cooking time varies depending on the consistency of the carrots, if you add more water, it must be hot, so as not to stop the cooking process.
When the carrots have absorbed all the liquid and are cooked through, stir in a knob of butter and sprinkle with parsley.

Recipe by Giovanna Tramonte

This recipe is published in "La cucina di casa mia"