Baby Carrots with Tarragon
Honeyed baby carrots seasoned with fresh tarragon, a terrific herb with a mild anise and dill-like flavor.
1 1/2 pounds baby carrots, peeled and trimmed
1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
3 tablespoons butter
1 tablespoon white wine vinegar
1 1/2 tablespoons honey
Salt and freshly ground black pepper to taste
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a 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. Transfer to serving bowl. Sprinkle with 1 1/2 tablespoons tarragon.
Makes 6 servings.