They should be thrown into fast boiling water (salted) in order to preserve their colour.

When tender they can be served with some kind of good white sauce, or sauce Allemande or Dutch sauce.

Perhaps this latter sauce is best of all, as it looks like rich custard.

Part of the red carrot should show uncovered by any sauce.
They are best placed in a circle and the thick sauce poured in the centre; a very little chopped blanched parsley can be sprinkled on the top of the sauce.

In making Dutch sauce for carrots use lemon-juice instead of tarragon vinegar.
CARROTS, FRIED .-- Fried carrots can be made from full-grown carrots.