New season carrots with tarragon

New season carrots with tarragon

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 6

A deliciously sweet side dish for the Sunday roast

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition new season carrots with tarragon

kcalories
67
protein
1g
carbs
7g
fat
4g
saturates
2g
fibre
3g
sugar
0g
salt
0.45g

Ingredients

  • 700g young peeled carrots
  • 25g butter
  • sea salt and black pepper
  • 1 tbsp chopped fresh tarragon leaves

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
  2. Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

Recipe from Good Food magazine, April 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
fruitiecrumble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to cook and everyone enjoyed the dish.

Questions

Tips