Carrots with tarragon & butter

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olive magazine

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1. Put the carrots, butter and sugar in a pan and season. Pour in water to just cover the carrots. Bring to a simmer, cover and cook for about 15 minutes until almost tender. Increase the heat to high and cook until all the water has evaporated and the carrots are glazed. Stir through the tarragon and serve.

Know-how

Tarragon is great in this but soft thyme leaves would also work well.

Per serving

143 kcalories, protein 0.9g, carbohydrate 11.4g, fat 10.7 g, saturated fat 6.5g, fibre 3g, salt 0.27 g

http://www.bbcgoodfood.com/recipes/4344/

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Ingredients

• 500g carrots , sliced diagonally
• 50g butter
• 1 tsp golden caster sugar
• a handful of tarragon , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 500g carrots , sliced diagonally
• 50g butter
• 1 tsp golden caster sugar
• a handful of tarragon , chopped

Per serving

143 kcalories, protein 0.9g, carbohydrate 11.4g, fat 10.7 g, saturated fat 6.5g, fibre 3g, salt 0.27 g

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