[…] Carrots should be cooked, covered, in a very small amount of boiling salted water. Young whole carrots should cook in 15 to 18 minutes, Whole mature carrots will take from 20 to 30 minutes; if you slice them or cut them in strings or shreds, they will take from 10 10 18 minutes. […]
Glazed: To 1 1/2 pounds cooked, drained carrots add 2 tablespoons butter, 2 tablespoons honey, and 1 tablespoon chopped parsley. Cook over a low flame for several minutes so that honey and butter become well blended. Add just a touch of lemon juice before serving.
From James Beard’s Fireside Cook Book
Katie: We had some carrots from the garden, and wanted to be sure to use all of them. As I’m sure you remember, we shared a carrot cake recipe with you earlier. We made this glazed carrot recipe with the remaining carrots, and it was delicious!! As we typed this one up, we realized that I had forgotten to add the lemon juice. I even had lemons! Even with this omission, the carrots were stellar and easy to make. We will be making these again soon! Enjoy!
Gray: The flavor of these was fantastic. We will definitely be doing these again. We made this with GIANT carrots that had overwintered in the garden, so it will pretty much work with whatever you have. If you don’t like carrots, give this a try, it may change your mind. If you do like carrots, you are going to love this recipe!