A deliciously sweet side dish for the Sunday roast
Nutrition per serving
700g young peeled carrots
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves
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.
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