SCRUB AND TRIM THE CARROTS BUT DO NOT PEEL THEM.
TRIM AND PEEL THE SHALLOTS AND CUT CROSSWISE INTO THIN ROUNDS.
PEEL ANY OF THE TOUGH OUTER LEAVES OF THE FENNEL. SLICE IT LENGTHWISE IN HALF AND CUT OUT THE WHITE WEDGE AT THE BASE OF THE BULB.
REMOVE THE LIVER FROM THE FRIDGE TEN MINUTES BEFORE COOKING.
MELT 2 TBSPS OF BUTTER IN A FRYING PAN. ADD THE FENNEL AND SHALLOTS. COOK OVER A LOW FLAME FOR A COUPLE OF MINUTES, THEN ADD THE CARROTS. SEASON WITH SALT, WHITE PEPPER AND A FEW PINCHES OF CUMIN. COOK FOR ANOTHER MINUTE. THEN POUR IN A CUP OF WATER AND COVER THE POT, LEAVING THE LID A BIT ASKEW.
COOK FOR ABOUT 8 MINUTES, ALLOWING MOST OF THE WATER TO COOK OFF. THE CARROTS ARE DONE WHEN TENDER.
DRY THE LIVER WITH PAPER TOWELS AND SEASON WITH SEA SALT AND PEPPER.
HEAT A FRYING PAN OVER A MEDIUM FLAME. AT 3TBSPS OF BUTTER. WHEN THE BUTTER FOAMS, LAY IN THE VEAL LIVER. COOK FOR 2 MINUTES. FLIP THE SLICES, ADDING THE SPRIGS OF THYME TO THE PAN. COOK ANOTHER 2 MINUTES, BASTING WITH THE BUTTER AND PAN JUICES.
LAY ON A WARMED SERVING PLATTER WITH THE CARROTS.
SERVES 2