Chantenay carrots with tarragon

Chantenay carrots with tarragon
  • Serves icon Serves 6
  • Time icon Ready in 10 minutes

This quick and easy Chantenay carrot side dish is brimming with white wine and tarragon flavours.


  • 1kg Chantenay carrots
  • 100ml dry white wine
  • Grated zest of ½ lemon
  • 40g softened butter
  • A small handful chopped fresh tarragon leaves


  1. Cook the Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return to the pan.
  2. Pour in the 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.


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