These juicy tarragon-infused carrots make a wonderful side dish.
Ingredients
- 1kg Chantenay carrots
- 100ml dry white wine
- Grated zest of 1/2 lemon
- 40g softened butter
- A small handful chopped fresh tarragon leaves
Method
- 1. Cook 1kg Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return
- to the pan.
- 2. Pour in 100ml dry white wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.
- 3. Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.
- 4. Season and scatter with a small handful chopped fresh tarragon leaves to serve.