Baby Carrots With Tarragon
"Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)"
photo by *Parsley*
- Ready In:
- 13mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
directions
- Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
- Reduce heat to medium-low; cover and cook 3 minutes.
- Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
- Remove skillet from heat; toss carrots with tarragon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very nice carrot side dish, light and healthy. I used reduced fat margarine. -
Carrots and tarragon are, to me, like peanut butter and jelly..... they go together perfectly. Always a winning choice. So, there's no surprise that I loved this simple, yummy carrot recipe. I make carrots this way often.... sometimes with a pinch of sugar, too. If you have never eaten carrots with tarragon, try this!
RECIPE SUBMITTED BY
MA HIKER
North Haven, Connecticut
I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
