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Glazed spring carrots with tarragon & chives

Glazed spring carrots with tarragon & chives served alongside roast potatoes

Glazed spring carrots with tarragon & chives

Name: Glazed spring carrots with tarragon & chives
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 450g small spring carrots or large carrots, quartered; ½ tsp white sugar; 15g butter; ½ tsp salt; ½ tsp tarragon chopped; ½ tsp chives chopped

Jack Stein

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

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Transform carrots into a special side dish with the help of butter, tarragon and chives for an elevated accompaniment to your favourite roast dinner.

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

450g small spring carrots

or large carrots, quartered
½ tsp white sugar
15g butter
½ tsp salt
½ tsp tarragon

chopped
½ tsp chives

chopped

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Nutrition: Per serving

kcal64
fat4g
saturates2g
carbs6g
sugars6g
fibre3g
protein1g
salt0.7g

Method

step 1

Scrub the small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add the white sugar, butter and salt. Cover with a tight lid and simmer until just tender, about 15-20 mins.
step 2

Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add the chopped tarragon and chives, toss and serve.

Recipe from Good Food magazine, June 2022

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