Apricot And Tarragon Baby Carrots Recipes

PICKLED TARRAGON BABY CARROTS

Pickled Tarragon Baby Carrots image

Looking for the perfect side dish for dinner tonight? By pickling these baby carrots ahead of time you'll have a full-flavored vegetable to serve with the main course of your choice!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 5

Ingredients

1 bag (16 oz) ready-to-eat baby-cut carrots
1/2 cup tarragon vinegar
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse ground black pepper

Steps:

In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 2 g, TransFat 0 g

BABY CARROTS WITH TARRAGON

Baby Carrots with Tarragon image

Categories Vegetable Side Vegetarian Quick & Easy Low Sodium Carrot Spring Summer Healthy Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

4 bunches baby carrots (each about 8 ounces), peeled, trimmed 3 inches of stems left intact
1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

TARRAGON CARROTS

Tarragon Carrots image

Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 3

Ingredients

3 medium carrots, julienned
1 tablespoon butter, melted
1/2 teaspoon dried tarragon

Steps:

Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Nutrition Facts :

HONEY-TARRAGON GLAZED BABY CARROTS

Honey-Tarragon Glazed Baby Carrots image

Make and share this Honey-Tarragon Glazed Baby Carrots recipe from Food.com.

Provided by Chef Kiddle

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 lb) package peeled baby carrots
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/4 cup butter
1/4 cup honey
2 teaspoons dried tarragon
1/4 teaspoon black pepper

Steps:

Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.

BABY CARROTS WITH TARRAGON

Baby Carrots With Tarragon image

Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)

Provided by MA HIKER

Categories Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb baby carrots
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh tarragon leaves, chopped
salt

Steps:

Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
Reduce heat to medium-low; cover and cook 3 minutes.
Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
Remove skillet from heat; toss carrots with tarragon.

Nutrition Facts : Calories 90.6, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 129.4, Carbohydrate 9.4, Fiber 2, Sugar 5.4, Protein 0.8

APRICOT GLAZED CARROTS

Apricot Glazed Carrots image

Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.

Provided by Eleanor

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
⅓ cup apricot preserves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish

Steps:

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g

BABY CARROTS WITH TARRAGON

Baby Carrots With Tarragon image

A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.

Provided by lazyme

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 bunches baby carrots, peeled and trimmed, keep 3-inches of stems left intact
1/4 cup water
3 tablespoons fresh tarragon, minced or 3 teaspoons dried tarragon
2 tablespoons butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6

TARRAGON CARROTS

Tarragon Carrots image

Make and share this Tarragon Carrots recipe from Food.com.

Provided by Lorac

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

Cook carrots in salted water until tender, drain.
Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
Place carrots in a serving dish, pour butter over them and toss.

APRICOT CARROTS

Apricot Carrots image

My mother loved both apricots and carrots, so when I found this recipe, I knew I had to make it for her. It has become a family favorite.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound carrots, sliced
1/4 cup apricot preserves
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon grated orange zest
1/8 teaspoon ground nutmeg

Steps:

Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

Nutrition Facts :

NEW SEASON CARROTS WITH TARRAGON

New season carrots with tarragon image

A deliciously sweet side dish for the Sunday roast

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 4

Ingredients

700g young peeled carrots
25g butter
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves

Steps:

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.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium

BABY CARROTS WITH HERBS

Baby Carrots With Herbs image

Provided by Pierre Franey

Categories side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound baby carrots, trimmed and scraped
Salt and freshly ground white pepper to taste
2 tablespoons butter
Pinch freshly grated nutmeg
2 tablespoons chopped chervil, tarragon or parsley

Steps:

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain.
In the same saucepan add the butter, nutmeg and chervil. Blend well and serve.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 5 grams, TransFat 0 grams

CARROTS WITH APRICOT PRESERVES

Carrots with Apricot Preserves image

This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.

Provided by MeganM

Categories Side Dish Vegetables Carrots

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) package baby carrots
1 cup water
1 cup apricot preserves
2 tablespoons cornstarch
¼ cup sliced, dried apricots
¼ cup golden raisins

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 52.8 g, Fat 0.3 g, Fiber 2.9 g, Protein 1.5 g, Sodium 75.6 mg, Sugar 33.6 g

APRICOT AND TARRAGON BABY CARROTS

Apricot and Tarragon Baby Carrots image

Make and share this Apricot and Tarragon Baby Carrots recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb baby carrots
1 -2 tablespoon unsalted butter, softened
1/4 teaspoon salt
1/8 cup apricot preserves
1 tablespoon honey
1 -2 tablespoon chopped fresh tarragon leaves (I use 2 tbsp, cuz I like a lot of tarragon!)

Steps:

Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.

Nutrition Facts : Calories 105.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 238.5, Carbohydrate 20.1, Fiber 2.1, Sugar 13.4, Protein 0.8

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