Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.
- 3 medium carrots, julienned
- 1 tablespoon butter, melted
- 1/2 teaspoon dried tarragon
- Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon. Yield: 2 servings.
Originally published as Tarragon Carrots in Cooking for 2 Spring 2006, p49
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