4cupscarrotssliced medium-thick, about 1/4-1/2 inch
Dash of fresh lemon juice
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 cup of 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, then transfer to a serving dish, sprinkle with the carrot flowers and seeds and serve immediately.
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.