Carrots need Butter

Our "potager" (kitchen garden) is spoiling us this year - not only are the tomatoes ripening almost faster than we can eat them, we also have plenty of herbs and salads. And now carrots. Many carrots. Some I peel and chop and freeze for winter soups but for tonight I peeled some that I am going to prepare as a side dish to some roasted chicken.
Years ago I used to cook carrots as our mothers used to - in plenty of water to which a pinch of salt and a pinch of sugar was added. Cooked them until soft - and bland.
Then I read an article by one of my favorite cooks Lea Linster who taught me that carrots need butter but not water or just a few drops to be precise. I have never looked back and this is how I always cook my carrots now:
Peel and cut carrots diagonally, then very finely slice a clove of garlic.

 Melt a generous dollop of butter, add the carrots and garlic slices, a pinch or two of kosher salt plus a little slug of water. Put lid on pan and let simmer over moderate heat for about 15 minutes, stirring once in a while.

When cooked nicely al dente add a few turns of the pepper mill and plenty of freshly chopped Italian (flat leaf) parsley. Simple but delicious!