Baby carrots cooked in a paper bag

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olive magazine

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Recipe by olive magazine

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1. Pile the carrots onto a large piece of baking parchment and sprinkle with salt and pepper. Scatter over the tarragon, then top with the butter. Add a splash of water (or white wine).
2. Fold the paper over the carrots then fold the edges together three times to seal the parcel - it'll look a bit like a big Cornish pasty. Put in a baking dish and cook with the potatoes for the last 30 minutes.

Know-how

Open the parcel at the table for maximum effect.

Per serving

87 kcalories, protein 0.6g, carbohydrate 5.1g, fat 7.3 g, saturated fat 4.3g, fibre 2g, salt 0.21 g

http://www.bbcgoodfood.com/recipes/3667/

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Ingredients

• a large bunch of baby carrots , about 500g
• 4 sprigs of fresh tarragon , leaves picked, or 1 tsp dried
• 50g butter

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• a large bunch of baby carrots , about 500g
• 4 sprigs of fresh tarragon , leaves picked, or 1 tsp dried
• 50g butter

Per serving

87 kcalories, protein 0.6g, carbohydrate 5.1g, fat 7.3 g, saturated fat 4.3g, fibre 2g, salt 0.21 g

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