- 700g young peeled carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- sea salt and black pepper
- 1 tbsp chopped fresh tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.