Baby Carrots with Tarragon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Easy and colorful, this side dish is nice with the lamb. Ingredients:
4 bunches baby carrots (each about 8 ounces), peeled, trimmed 3 inches of stems left intact |
1/4 cup water |
3 tablespoons minced fresh tarragon or 3 teaspoons dried |
2 tablespoons (1/4 stick) 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 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 platter. Sprinkle with 1 1/2 tablespoons tarragon.
|
|