Melt butter in a large frying pan. Add the carrots and cook them over a moderate heat whilst stirring it frequently to ensure carrots are lightly browned (takes around 15mins). Put the carrots on a plate.

Take a frying pan and put in onion, celery and garlic. Cook over a moderate heat for around 3minutes. Add the bouquet garni, tomatoes and orange slices, season all with salt and pepper and cook for 2mins. Let the carrots nestle in the sauce. Cover and cook the carrots in a pan on low heat and turn them occasionally until they are meltingly tender but do not fall apart (around 1hour). Remove the bouquet garni and dispose of it. Take out the carrots and sprinkle them with parsley. Serve warm (or at room temperature) and enjoy!