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Trim and peel the carrots, but leave whole. Place them in a
medium saucepan with 1 1/2 C water and a little sea salt and
bring to a boil. Cover and boil gently over medium heat until the
carrots are al dente, about 15 minutes. Drain the carrots and pat
dry.
Heat the olive oil in a large skillet over medium low heat. When
it's warm, add the carrots and cook gently for 3 minutes. Add
the saffron and sherry vinegar and cook for 2 minutes, turning
the carrots once or twice. Add the butter, cover the skillet, and
let stand off the heat for 5 minutes.
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