New season carrots with tarragon

New season carrots with tarragon

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(2 ratings)

Prep: 15 mins - 20 mins


Serves 6
A deliciously sweet side dish for the Sunday roast

Nutrition and extra info

  • Healthy

Nutrition: new season carrots with tarragon

  • kcal67
  • fat4g
  • saturates2g
  • carbs7g
  • sugars0g
  • fibre3g
  • protein1g
  • salt0.45g
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  • 700g young peeled carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  1. 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.

  2. 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.

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Comments, questions and tips

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15th Mar, 2008
Very easy to cook and everyone enjoyed the dish.
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