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Baby Carrots With Tarragon

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“Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)”
READY IN:
13mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g baby carrots
  • 29.58 ml butter or 29.58 ml margarine
  • 14.79 ml fresh tarragon leaves, chopped
  • salt

Directions

  1. Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
  2. Reduce heat to medium-low; cover and cook 3 minutes.
  3. Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
  4. Remove skillet from heat; toss carrots with tarragon.

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