Baby Carrots With Tarragon

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"These were a good side dish to lamb. From Bon Appetit April 1995."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (21.5 g)
  • Calories 47.7
  • Total Fat - 3.9 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 10.2 mg
  • Sodium - 34.9 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 2.9 g
  • Protein - 0.3 g
  • Calcium - 12 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter,

Step 2

Vinegar and honey in heavy large skillet. Bring to boil.

Step 3

Reduce heat to medium; cover and simmer until carrots are almost tender,

Step 4

About 12 minutes.

Step 5

Uncover; cook until carrots are tender and liquid is reduced to

Step 6

Glaze, about 6 minutes longer. (I needed to cook mine a little longer).

Step 7

Season with salt and pepper.

Step 8

Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

Tips & Variations


No special items needed.

Related

TeresaS

This sure are tasty...I used baby carrots but using the little ones with the stems attached would make a nice presentation...I used the dried tarragon...loved the slight taste of honey...made for "What on the Menu" tag game...

review by:
(24 Jun 2017)