Using a vegetable peeler or spiralizer, create thin ribbons from the fresh carrots, aiming for long, delicate ribbons about 1/8 inch thick.

In a medium-sized pot, bring water to a boil and place a steamer basket over the top. Add the carrot ribbons carefully and steam for about 3 minutes.

In a large skillet, melt 2 tablespoons of ghee over low heat, then add the chopped fresh rosemary and allow to sizzle gently for 1-2 minutes.

Transfer the steamed carrot ribbons to the skillet with the rosemary butter sauce and toss to coat well, then sprinkle with sea salt.

Plate the carrot ribbons elegantly, garnish with chopped parsley, and serve warm.