Baby Carrots with Tarragon

Ingredients:
  • 1 1/2 pounds baby carrots, peeled and trimmed
  • 1/4 cup water
  • 3 Tbsp minced fresh tarragon or 3 tsp dried
  • 3 Tbsp butter
  • 1 Tbsp white wine vinegar
  • 1 1/2 Tbsp honey
  • Salt and freshly ground black pepper to taste
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Preparation:

Combine carrots, 1/4 cup water, 1 1/2 Tbsp tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.

Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with 1 1/2 Tbsp tarragon.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:






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