Sweet Carrots with Tarragon
Submitted by admin on Sat, 08/13/2011 - 13:12
|
This is one you must whip out if you ever have someone try to tell you they don’t like carrots, especially - kids! Spoiled little pricks…
Use your own discretion as to how many carrots you’ll need, but I normally go with two medium to large carrots per person, because they always ask for more. This is a great side dish for almost any chicken, beef or pork dishes.
Ingredients
8 good sized carrots, peeled and sliced on the bias (angled)
1/3 cup butter (or margarine if you like, but butter is better)
1/3 cup brown sugar
2 tbsp dry tarragon leaves
1 tbsp dry parsley
Salt to taste
Boil the carrots to cooked, but still slightly firm (“Al Dente” if you like chef lingo)
Place carrots in a sauté pan on medium heat. Add butter and brown sugar and salt.
Cook for a few minutes, but don’t let the sugar and butter caramelize. Then add tarragon and parsley. I find the dry tarragon has a stronger flavour so that’s why I use it. Cook for another minute or so until carrots are tender, but don’t over cook them.
Serves 4.
