- 1 pound [454 g] 7 to 8-inch [18 to 20-cm] long fresh carrots
or
2 cups [500 mL] peeled and sliced larger carrots
- 1/4 cup [60 mL] liquid [water, beef consomme, white wine, milk, cream, tomato juice, apple juice, freshly squeezed orange juice or cranberry juice]
- 1/2 teaspoon [2.5 g] sugar or honey [2.5 mL]
- 4 or 5 freshly chopped basil leaves, dill seeds or freshly chopped mint leaves
- Pinch of grated lemon rind or 1 dill sprig
- 1/4 cup [60 mL] freshly finely chopped parsley
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Fresh Carrots
- Scrub fresh or garden-carrots with a hard brush, under cold, running water [it is not necessary to peel these carrots].
- Garden fresh carrots cook faster.
Larger Carrots
- Larger, older or winter carrots must be peeled and soaked in cold water before being cooked, as they are tougher and tend to dry out and even get tougher while cooking.
- Peel carrots with a peeler and arrange carrots in cold water as soon as they are peeled; leave to soak for 10 minutes.
Cooking
- If possible, use a long dish.
- Arrange half of carrots, larger side at one end of the dish, the other half, larger side at the other end of the dish.
- Pour desired liquid all over carrots.
- Sprinkle all over with sugar or honey.
- Cover dish.
- Microwave on 'MAXIMUM' for 7 to 9 minutes, according to the size of the carrots and the season.
- It is best to check carrots after 5 minutes, with the tip of a knife; stir carrots.
- Sprinkle carrots with freshly finely chopped basil leaves, dill seeds, freshly chopped mint leaves and a pinch grated lemon rind or arrange dill sprig on top of carrots, to taste.
- Sprinkle with chopped parsley.
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