Advertising
Advertising
I love this recipe because it doesn’t take quite a little time to prepare. If you are looking for a quick aspect dish to serve at Thanksgiving or any vacation meal, this could be best for you. I blanched the carrots first to keep the shade, flavor, and texture.
Ingredients
2 pounds carrots, peeled and sliced on an angle 1/4 inch thick
2 tablespoons butter
Salt and pepper
1 teaspoon finely chopped fresh tarragon or 1 tbsp. chopped fresh parsley
Preparation
Bring a large saucepan half-full of water to a boil. Add the carrots and cook until barely crisp-tender, about 7 minutes. Drain the carrots and return to the pot. Stir in the butter. Season to taste with salt and pepper, then stir in the tarragon.
Ingredients
2 pounds carrots, peeled and sliced on an angle 1/4 inch thick
2 tablespoons butter
Salt and pepper
1 teaspoon finely chopped fresh tarragon or 1 tbsp. chopped fresh parsley
Preparation
Bring a large saucepan half-full of water to a boil. Add the carrots and cook until barely crisp-tender, about 7 minutes. Drain the carrots and return to the pot. Stir in the butter. Season to taste with salt and pepper, then stir in the tarragon.
Advertising