These delicately flavored braised carrots are good with mild flavors.
The carrots are cut somewhat thin and then braised in butter with a minerally, somewhat saline sparkling water, the minerals of which help to soften the carrot fibers. As they cook, the butter glazes the carrots while the water tenderizes them.
The water used is traditionally Vichy Catalan, but you can substitute the more widely available Gerolsteiner Sparkling Mineral Water or Mineragua for a similar flavor and tenderness.