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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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TARRAGON CARROTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Reagan Estate in Oak Cliff, Texas in 1986. Ingredients:
2 cups baby carrots |
1 tablespoon unsalted butter |
1 tablespoon dried tarragon |
1 teaspoon kosher salt |
1/8 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. In medium saucepan cover carrots with cold water then add 1 teaspoon kosher salt.
2. Bring to a low boil then reduce heat and cook seven minutes.
3. Drain and return saucepan to stove top.
4. When residual water has evaporated add tarragon and butter.
5. Cook stirring often until butter is melted then season with salt and pepper.
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