Baby Carrots With Tarragon
Recipe: #16986
January 24, 2015
Categories: Side Dishes, Carrot, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"These were a good side dish to lamb. From Bon Appetit April 1995."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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