Make sure to read the label of the carrot juice you by, there are a lot of blends and funky stuff in some of them. You want pure carrot juice, not carrot-orange, carrot-apple, etc.
Wild carrot seedsoptional, you can substitute a teaspoon of chopped fresh tarragon.
4cupscarrotssliced medium-thick, about ¼-1/2 inch
Dash of fresh lemon juice
fresh grated orange zest to taste
Instructions
Put the carrots in a wide pan with a fingers width of water and a good pinch of salt. Bring the mixture to a simmer, covered, then cook until the carrots are just tender. Discard the water, then add the carrot juice and turn the heat up to high, rapidly reducing the sauce.
Add the butter to the pan and stir, swirling the pan to emulsify the butter and make a thick glaze, season with the dash of lemon juice. Season the carrots to taste with salt, and a scrape or two of orange zest to taste. Transfer to a serving dish, sprinkle with the carrot flowers and seeds if using and serve immediately.
Notes
Get the right juice
Make sure to read the label of the carrot juice you buy, there are a lot of blends and funky stuff in some of them. You want pure carrot juice, not carrot-orange, carrot-apple, etc.
Use the right fat
Some recipes will call for olive oil but I don't recommend this. Butter is the only thing that will reduce to a creamy, thick glaze without adding sugar.