Lemon and Tarragon Carrots

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 600 g (1 lb 5 oz) carrots, peeled and sliced
  • 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.