Carrots are one of the three great aromatic vegetables, the others being onion and celery. They are used constantly in casseroles, soups and stews and they are the traditional accompaniment to boiled beef. There is also an excellent carrot soup, potage crécy.
Basic preparation: Young carrots need only be lightly scraped and, if they are tiny, cooked whole. They are delicious cooked in a very little water and a little butter, in a tightly closed pan that permits them to steam until they are just tender. A little sugar or honey added to the water brings out the natural sweetness of the carrots.
Older carrots should be scraped or skins peeled with a swivel-bladed vegetable peeler, and sliced or cut into strips or diced and lightly boiled.
To boil: Cook, with lid on, in boiling salted water until tender. Young whole carrots will take about 15–20 minutes; older carrots, cut in thick slices, will take 15 minutes. Drain, glaze with butter and toss in chopped parsley or coat with a white sauce.