Enjoy a French side-dish for a holiday meal...
1 pound (455 g) organic baby carrots (peeled and trimmed)
...Carottes à l'estragon (French)
Serves 6
1 pound (455 g) organic baby carrots (peeled and trimmed)
¼ cup (60 ml) water
3 Tbs. (45 ml) minced tarragon or 3 tsp. (15 ml) dried tarragon
2 Tbs. (30 ml) (dairy-free) butter
1 Tbs. (15 ml) each: organic honey and white wine vinegar
1. Combine carrots, water, half the tarragon, butter, vinegar, and honey in a skillet.
2. Bring to a boil. Reduce heat to medium; cover and simmer about 12 minutes or until the carrots are almost tender.
3. Uncover, cook until they are tender and liquid is reduce to a glaze, about 6 minutes.
4. Season with black pepper to taste.
5. Transfer to a platter.
6. Sprinkle with the rest of the tarragon.
