Prep 10 mins
Cook 20 mins
A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.
- 4 bunches baby carrots, peeled and trimmed, keep 3-inches of stems left intact
- 1⁄4 cup water
- 3 tablespoons fresh tarragon, minced or 3 teaspoons dried tarragon
- 2 tablespoons butter
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to 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 platter. Sprinkle with 1 1/2 tablespoons tarragon.
Wonderful carrots! I couldn't find baby carrots with the stems still on, so subbed the "baby" carrots that come in a bag. Cooking time was perfect for us, since we like a bit of crunch. Used fresh tarragon from the garden. Made for ZWT8.
I loved these! I would never have thought of pairing tarragon with carrots, but it was great! I messed up and added all the tarragon during the cooking, but obviously it didn't mess the recipe up too much......there were no carrots left! I used the pre-peeled baby carrots, so no stems in my pics...sorry! I really enjoyed these....thanks for sharing!
I just made this dish for Thanksgiving dinner and everyone raved about it! It appealed to just about everyone, young and old. It was very easy to prepare and the carrots looked gorgeous and very gormet on the serving platter.