1) Peel the carrots and cut them diagonally in 1/2cm slices. Place the carrots, 85ml water, the salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
2) Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley.