Begin by choosing fresh, firm carrots for your carrot ribbons. Using a vegetable peeler, carefully slice the carrots lengthwise to create thin ribbons. Alternatively, a spiralizer can be used for a fun, noodle-like texture. Aim for uniform thickness to ensure even cooking. Set the prepared ribbons aside while you get the steamer ready.

Fill a large pot with about an inch of water and bring it to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly and place a steaming basket or colander over the pot, ensuring it doesn’t touch the water.

Carefully place the thin carrot ribbons into the steaming basket, spreading them out evenly. Cover with a lid and steam for about 3 minutes. Gently toss the ribbons halfway through to ensure they cook evenly.

In a small saucepan, melt the ghee over low heat until fully liquefied. This should take about 2 minutes. Add finely chopped fresh rosemary to the melted ghee, stirring gently to infuse the flavors.

In a large mixing bowl, toss the steamed carrot ribbons with the rosemary butter sauce. Ensure each ribbon is well-coated, adding a pinch of sea salt to enhance the flavors.

Transfer your elegant carrot ribbons with rosemary butter sauce to a serving dish. Garnish with additional parsley on top if you wish to impress your guests. Serve immediately while warm.