• Carrots (2 to 4 per person)
• Butter, 1 Tbsp per carrot
• Honey

Cut off the greens of the carrots, leaving a half inch of stem. Peel the carrots lightly, and wash them well. Cut the large ones in half, lengthwise, but leave the small ones whole. Put a pan with ½-inch of water in it over high heat. Add the carrots, and butter, salt to taste. Cover the pan and cook until the carrots are just tender. Remove the lid, lower the heat, add a small spoonful of honey, and cook until the water is mostly gone and the carrots are gilded with a shiny glaze of butter and honey. Remove from the pan and serve right away. If you like, strew some chopped chervil or dill on top.