1 Heat the butter in a pan and fry the carrots and the onions. Add the stock, cover and cook on a medium heat for 3 minutes. Add the garlic and continue to heat for a further 2 minutes.
2 Once the vegetables are cooked, but are still al dente, remove from the heat, stir in the parsley and season with salt and ground black pepper. Add the vinegar to taste and leave to cool slightly.
3 Arrange the carrot salad on plates and serve warm or cold.