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Chantenay carrots with tarragon

Name: Chantenay carrots with tarragon
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg Chantenay carrots; 100ml dry white wine; Grated zest of ½ lemon; 40g softened butter; A small handful chopped fresh tarragon leaves

Published: 31 Dec 07
Updated: 4 Mar 25

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

Easy
January 2008

Test kitchen approved

Serves 6
Ready in 10 minutes

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

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Ingredients

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

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Method

Cook the Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return to the pan.
Pour in the wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.
Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.