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.
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.