Carrots with tarragon & butter
A brilliantly versatile veg side dish that gies with chicken, beef or fish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Vegetarian
- 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
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4344/
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
Ready in 30 mins
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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19 February 2010
nobu rated this recipe
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