By Lorac on April 12, 2004
Photo by Lorac
Photo by Lorac
"A very simple yet lovely flavor combination."
Serving Size: 1 (74 g)
Servings Per Recipe: 4
"Very nice. Used dried tarragon, as I don't know where to find fresh stuff, and was still very good. I served this with mashed potatoes and honey-mustard glazed boneless pork fillets, which went very well together. I'll be making this again :)"
"The sauce just makes this vegetable sing. Wonderful! Thank-you."
"This is a great addition to my vegetable files. Made it when I had fresh tarragon growing and will repeat it this summer when my herbs are ready. Should have rated it sooner but got sidetracked. Thanks for something a little different."
"I steamed baby carrots in the AM just to al dente. I made the sauce in the evening, mixed with the steamed carrots and gently reheated in the microwave. I did use more fresh tarragon than called for as it is one of my favorite flavors. The carrots were wonderful and the recipe will go in my "Tried and True" folder. Thanks for posting."
"I used baby carrots and used a lot more tarragon than listed here (I wasn't going to use it for anything else so might as well get my moneys worth). It was a subtle flavouring but really a nice one!! And it's so easy to make. I would definately make these again. Thanks!"
"THANK YOU LORAC!!!!!!! Followed directions except I had those baby carrots and added some sliced celery. Can I lick the bowl!!?!?!? This is a keeper and a sharer! Thanks for a truly 5 star recipe!"
"Wonderful flavors. Did not have fresh tarrogan, used dried. Will make this often!"
"I served these with steak and potatoes. I love tarragon on carrots, so I knew I was going to love this! Wonderful carrot side dish! I will make this again."
"I really like tarragon and balsamic vinegar, so this was a natural for me. I cooked the carrots earlier then warmed them up in some hot water, drained and added the sauce. Excellent with a cornish hen dish. Thanks Lorac"