Use a mandoline or a swivel bladed vegetable peeler to slice carrots into very fine slices.

Heat a heavy pot over low heat. drop in half the butter, swirl it around the bottom of the pan. Drop in the carrots, the rest of the butter, and the water.

Cover the pot, lower the heat as far as it will go.

Check after five minutes to see if carrots are softening, and stir them around slightly, to bring up the layer on the bottom. Cover again. After another 2-5 minutes, turn off the heat, and let the carrots finish cooking in the residual heat of the pot.