BABY CARROTS W/ TARRAGON
4 bunches baby carrots (each about 8 ounces), peeled, trimmed, 3 inches of stems left intact
¼ cup water
3 Tbs minced fresh tarragon (or 3 tsp. dried), divided
2 Tbs (¼ stick) butter
1 Tbs white wine vinegar
1 Tbs honey
1. Combine carrots, water, 1½ Tbsp. tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper.
2. Transfer to platter. Sprinkle with 1½ Tablespoons tarragon.
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