If the carrots are tiny, simply wash them well and cut off the tops. If the carrots seem too large to cook whole (that is, if they are over 3/4 inch thick), split them in half lengthwise. Bigger carrots should be scraped or peeled and cut into strips.

In a skillet or saucepan, put just enough water to cover the carrots, add a pinch of salt and bring to a boil. Add the carrots whole, placing them fiat in the pan. Cover tightly and simmer gently until just tender when tested with a fork. Tiny whole carrots take about 15 minutes.

When the carrots are cooked, drain them well, season to taste with salt and freshly ground black pepper and pour melted butter over them.