Peel the carrots and cut them into even pieces so that they cook evenly. Small, thin carrots can be used whole, whilst larger ones should be cut in half lengthways or into thick sticks – depending on their size and the desired result.
Finely grate one carrot and squeeze the juice through a cloth or sieve.
Place the prepared carrots in a wide-bottomed saucepan or frying pan. Add the carrot juice, a few strips of organic lemon zest, a couple of sprigs of fresh thyme, a knob of butter, and a pinch of salt and freshly ground pepper.
Cover the pan and let everything simmer gently over a medium heat for approx. 8–10 minutes. The carrots should be tender but still have a little bite – pierce them with the tip of a knife to check. They should feel tender but not mushy.
Once the carrots are cooked, remove the lid and turn up the heat slightly. Allow the liquid to reduce until it thickens slightly and begins to cling to the carrots. Gently toss or turn the carrots in the reduced sauce so that they are coated in a glossy, buttery glaze.
Season with a little extra salt, freshly ground pepper and a few drops of lemon juice to balance the sweetness. Serve immediately, ideally topped with a few freshly picked tarragon leaves or finely grated lemon zest for extra flavour and colour.
