Baby Carrots With Tarragon Recipes

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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

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

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

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

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

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.

BABY VEGETABLES WITH TARRAGON NAGE



Baby Vegetables with Tarragon Nage image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons sea salt
1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.)
2 cloves garlic, sliced thin
5 ounces sweet butter (1 stick plus 2 tablespoons)
5 tablespoons cold water
2 tablespoons fresh tarragon, chopped
1/2 teaspoon fresh ground black pepper

Steps:

  • Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
  • Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
  • In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.

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

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 :

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

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

BUTTERED BABY CARROTS



Buttered baby carrots image

There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists

Provided by Miriam Nice

Categories     Side dish

Time 15m

Number Of Ingredients 2

500g baby carrots
1 tbsp butter

Steps:

  • Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.

Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Sodium 0.3 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

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

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

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

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