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Lemon and Tarragon Carrots
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
Ingredients
600 g 1 lb 5 oz 25
Method
Cook the carrots in a pan of boiling salted water until tender, then drain well and return to the pan.
Meanwhile, mix together the butter, sugar and lemon zest. Stir the flavoured butter into the carrots, seasoning with salt and pepper. Finish with the tarragon and lemon juice.
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