Steamed carrots method: Fill a pan with 2 inches of water and bring to the boil. Place steam basket (or steamer insert) on top of the pan and place the carrots in the a steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 20 minutes until the carrots are tender.
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 gently bubble and simmer for 20 minutes until the carrots are tender.
Drain the carrots and top with the butter. Sprinkle on the white pepper and serve.
Mashed butter pepper carrots:
Peel and roughly chop 10 ½ 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.