In a microwave-safe baking dish or casserole, combine the carrots and water.
Cover and microcook on 100% power (high) for 7 to 9 minutes or till carrots are
just tender, stirring once after 4 minutes. Drain off water.
Glazed Carrots with Mustard and Honey
1 ˝ pounds carrots, scrubbed or peeled
1 tablespoon butter
1 tablespoon honey or light brown sugar
2 teaspoons Dijon mustard
Salt and fresh milled pepper
Cut the carrots into 3 –inch lengths; halve or quarter the thicker the end so that they’ll cook evenly. Steam or boil until tender. See below.
In a medium skillet, melt the butter with honey, then stir in the mustard and carrots and season with salt and plenty of pepper, Cook over medium heat for several minute, until well coated and bubbling, then toss with chopped parsley and serve.
Serves 4 to 6
From Book, Vegetarian Cooking for Everyone
Boiled Carrots – Cook sliced carrots, uncovered, in plenty of boiling salted water until tender-firm, then drain and season. Start unpeeled whole carrots in cold water, add salt when it boils, then cook until tender. Rinse under cool water, then slip off the skins and finish with any of the sauces and seasonings.
2 tsp. fresh lemon
1/4 c. water
1 tbsp. fresh orange juice
1 c. carrots
2 lemon slices
4 orange slices
Cut carrots in quarters lengthwise, then cut into 1 inch strips. Bring water to a boil in saucepan. Place carrots in water, reduce heat, cover, and cook until just tender. Add juice and stir. Place sliced lemon and orange rounds on top of carrots, cover and cook 2 or 3 minutes more