Creamed carrots

• 2 lb. young carrots, washed and cut into ¼” batons
• ½ lb. diced cooked

In the butter, fry the carrots and tarragon very gently until tender but not burnt - approximately 25 minutes.

Stir in the flour until smooth. Add the milk and cook until it thickens. Season with the black pepper and pour into a gratin dish. Strew the ham over the top and brown under the grill.