New season carrots with tarragon

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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.

New season carrots with tarragon

67 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 2g, fibre 3g, salt 0.45 g

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  09 December 2007

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• AnnA

  15 March 2008

  AnnA commented on this recipe

  Very easy to cook and everyone enjoyed the dish.

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  15 March 2008

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Ingredients

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

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 20 mins

Super healthy

Ingredients

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

New season carrots with tarragon

67 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 2g, fibre 3g, salt 0.45 g

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