For the carrots in sherry, wash, peel and finely slice the carrots.
Wash the parsley, pluck the leaves from the stems and chop finely.
Heat the butter in a saucepan and fry the carrots in it. Add salt and continue to fry.
After about 5 minutes, deglaze with the sherry and steam until the carrots are soft.
Serve the carrots in sherry sprinkled with freshly chopped parsley.