Chantenay carrots with tarragon
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Servings: 6
Cost: $3.58 /serving
Author : delicious. magazine
Ingredients
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Instructions
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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.