Baby Carrots with Tarragon

Name: Baby Carrots with Tarragon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 bunch es (about 2 pounds) baby carrots, (peeled, trimmed, and 3 inches of stems left intact); ¼ cup water; 3 tablespoons minced fresh tarragon, (divided); 2 tablespoons (¼ stick) butter; 1 tablespoon white wine vinegar; 1 tablespoon honey

This recipe for baby carrots is perfect in spring when carrots are at their best.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

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Foto: RecipeGirl

Ingredients

6 servings

4 bunch es (about 2 pounds) baby carrots, (peeled, trimmed, and 3 inches of stems left intact)
¼ cup water
3 tablespoons minced fresh tarragon, (divided)
2 tablespoons (¼ stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps

Combine the carrots, water, 1½ tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium-low; cover and simmer until carrots are almost tender, about 12 minutes.
Uncover and continue cooking until the carrots are tender and the liquid is reduced to a glaze, about 6 minutes longer. Season with salt and pepper.
Transfer the carrots to a platter and sprinkle with the remaining 1½ tablespoons tarragon. Serve immediately.