Step 1

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

Step 2

Pour in the wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.

Step 3

Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.

Step 4

Season and scatter with a small handful chopped fresh tarragon leaves to serve.