Once sliced into rounds, diced or cut into matchsticks, young carrots may be cooked in their skins in boiling water for no more than 7 minutes, then tossed in butter and sprinkled with chives or parsley. Older carrots may need to be cooked for 10-20 minutes.

Carrots may also be steamed for 15–25 minutes, or alternatively, sliced and baked with a little water and honey in a covered casserole in the oven at 190°C, gas mark 5 for 40–50 minutes.

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