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Baby Carrots with Tarragon

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  • 4 bn Baby carrots; (each about 8 ounces), peeled, trimmed 3inches of stems left intact
  • 1/4 c Water
  • 3 tb Minced fresh tarragon or 3 teaspoons dried
  • 2 tb Butter; (1/4 stick)
  • 1 tb White wine vinegar
  • 1 tb Honey


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 platter. Sprinkle with 1 1/2 tablespoons tarragon.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 285 Calories (kcal); 23g Total Fat; (70% calories from fat); 1g Protein; 22g Carbohydrate; 62mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.