New season carrots with tarragon
A deliciously sweet side dish for the Sunday roast
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 20 mins
Super healthy
- 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.
New season carrots with tarragon
67 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 2g, fibre 3g, salt 0.45 g
Recipe from Good Food magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/3028/
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Ingredients
- 700g young peeled carrots
- 25g butter
- sea salt and black pepper
- 1 tbsp chopped fresh tarragon leaves
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 20 mins
Super healthy
This dish counts as 1 of your 5-a-day.
Ingredients
- 700g young peeled carrots
- 25g butter
- sea salt and black pepper
- 1 tbsp chopped 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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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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09 December 2007
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15 March 2008
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15 March 2008
AnnA rated this recipe
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