Glazed spring carrots with tarragon & chives
Transform carrots into a special side dish with the help of butter, tarragon and chives for an elevated accompaniment to your favourite roast dinner.
- Serves: 4 persons
- 450g small spring carrots or large carrots, quartered
- ½tsp white sugar
- 15g butter
- ½tsp salt
- ½tsp tarragon, chopped
- ½tsp chives, chopped
Step 1Scrub the small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add the white sugar, butter and salt. Cover with a tight lid and simmer until just tender, about 15-20 mins.
Step 2Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add the chopped tarragon and chives, toss and serve.