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.
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts1/2 cup: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 90mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Tarragon Carrots for Two in Cooking for 2 Spring 2006