Baby Carrots With Tarragon |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon) Ingredients:
1 lb baby carrots |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon fresh tarragon leaves, chopped |
salt |
Directions:
1. Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
2. Reduce heat to medium-low; cover and cook 3 minutes.
3. Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
4. Remove skillet from heat; toss carrots with tarragon.
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