Peel the carrots. Cut off the heads and tails of the carrots. Split the carrot into 3 lengthways. Chop each third in half across ways and then either into thirds or half lengthways depending on the thickness of the carrot. Your batons should be around 5mm by 70mm.
Bring a pan of water to the boil and add the carrots for about 5 mins just enough to soften slightly. In a pan melt the butter and add the lemon juice. Drain the carrots and then add them to the pan with the lemon juice and butter. Finish cooking the carrots in the pan, they can either be cooked with out colour but if you prefer a more caramelised carrot cook for longer.
