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Prep:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 67
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fat 4g
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saturates 2g
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carbs 7g
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sugars 0g
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fibre 3g
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protein 1g
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salt 0.45g
Ingredients
- 700g young peeled carrots
- 25g butter
- sea salt and black pepper
- 1 tbsp chopped fresh tarragon leaves
Method
Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.
