New Season Carrots With Tarragon Recipes

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TARRAGON GLAZED CARROTS



Tarragon Glazed Carrots image

These tarragon glazed carrots are by far the best carrots I've ever tasted in my life. They are full of flavor - sweet and savory - and perfectly tender. You have got to try them.

Provided by Melissa Belanger

Time 20m

Yield 4

Number Of Ingredients 6

8 - 10 carrots, sliced
2 tablespoons dairy free buttery spread or vegan butter
1 clove garlic, minced
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
  • Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
  • Drain water from the pot.
  • Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

Nutrition Facts : Calories 110 calories, Sugar 12.5 g, Sodium 471 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 7.3 g, Protein 2.8 g, Cholesterol 0.2 mg

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 :

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

GLAZED CARROTS WITH TARRAGON



Glazed Carrots with Tarragon image

Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.

Provided by Michael Ruhlman

Categories     Side dishes

Yield 4

Number Of Ingredients 5

1 lb. carrots, cut into 1/2-inch rounds (about 2-1/2 cups)
1-1/2 oz. (3 Tbs.) unsalted butter
1-1/2 tsp. granulated sugar
Kosher salt
2 Tbs. finely chopped fresh tarragon

Steps:

  • Put the carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat.
  • Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.)
  • Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.)

Nutrition Facts : ServingSize 4, Calories 130 kcal, Fat 80 kcal, SaturatedFat 6 g, TransFat 9 g, Carbohydrate 13 g, Fiber 3 g, Protein 1 g, Cholesterol 25 mg, Sodium 220 mg, UnsaturatedFat 2.5 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

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

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.

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.

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