You might like to try this method of cooking carrots. Admittedly it takes a little vigilance but the resulting flavour is a revelation to many people.  Buy unwashed carrots, they keep longer and have a much better flavour.


1 lb (450g) carrots, Early Nantes and Autumn King have particularly good flavour
1/2 oz (15g) butter
4 flozs (100ml) cold water
Pinch of salt
A good pinch of sugar
Freshly chopped parsley or fresh mint


Cut off the tops and tips, scrub and peel thinly if necessary. Cut into slices 1/3 inch (7mm) thick, either straight across or at an angle. Leave very young carrots whole. Put them in a saucepan with butter, water, salt and sugar.

Bring to the boil, cover and cook over a gentle heat until tender, by which time the liquid should have all been absorbed into the carrots, but if not remove the lid and increase the heat until all the water has evaporated.

Taste and correct the seasoning. Shake the saucepan so the carrots become coated with the butter.