Baby Carrots With Tarragon Recipe

Ingredients

• 4 bn Baby carrots
• (each about 8 ounces)
• peeled
• trimmed 3inches of stems left intact
• 1/4 c. Water
• 3 Tbsp. Chopped fresh tarragon or possibly 3 tsp. dry
• 2 Tbsp. Butter
• (1/4 stick)
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Honey

Instructions

1. Combine carrots, 1/4 c. water, 1 1/2 Tbsp.
2. tarragon, butter, vinegar and honey in heavy large skillet.
3. Bring to a boil.
4. Reduce heat to medium; cover and simmer till carrots are almost tender, about 12 min.
5. Uncover; cook till carrots are tender and liquid is reduced to glaze, about 6 min longer.
6. Season with salt and pepper.
7. Transfer to platter.
8. Sprinkle with 1 1/2 Tbsp.
9. tarragon.
10. Serves 6.
11. 4