Baby Carrots With Tarragon |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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