Steamed carrots method: Fill a pan with 2 inches of water and bring to the boil. Place a steam basket (or steamer insert) on top of the pan and place the carrots in the steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 20 minutes until the carrots are tender.
300 g (10.6 oz) Chantenay carrots
Boiled carrots method: Place the carrots in a pan and cover with cold water. Bring to the boil, then turn down the heat to a gentle bubble and simmer for 20 minutes until the carrots are tender.
300 g (10.6 oz) Chantenay carrots
Drain the carrots and top with the butter. Sprinkle on the white pepper and serve.
2 tbsp salted butter, 1/4 tsp white pepper
Notes
Mashed butter pepper carrots:
Peel and roughly chop 10 1/2 oz (300g) carrots. Cook in the same way as the chantenay carrots (steam or boil for 20 minutes). Drain, and then roughly chop them in the pan with a knife. Add the butter and white pepper and chop again to mix the butter and pepper into the carrots. You can mash them with a potato masher if you prefer, but I like that you get more texture with this 'rough-chopped' version.