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Carrots
Scrub the carrots and scrape lightly.
Old ones may need to be thinly peeled, and should be cut into strips or rounds.
Cook in boiling water until tender —20 minutes to 1 hour, according to size and age.
Drain well, and toss with a knob of butter or margarine and some chopped parsley. 
Very small young carrots are delicious served with green peas.
Braised Carrots
Scrape 1 lb. carrots and cut lengthwise into even slices.
Cover with cold water, bring to the boil and drain.
Heat 1 1/2 oz. butter or margarine and fry the carrots golden-brown.
Add about 1/3 pint vegetable stock, a pinch of castor sugar and seasoning.
Cook gently for 1/2 hour, until the carrots are tender.
Baste occasionally and add more stock if required.
Serve with the liquid poured round, and sprinkle with chopped parsley.