Tarragoncarrots Recipes

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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 :

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

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

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.

TARRAGON PICKLED CARROTS



Tarragon Pickled Carrots image

Tarragon and coriander infuse carrots with unexpected flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

Coarse salt
2 pounds carrots, peeled
2 cups white-wine vinegar
1 bunch fresh tarragon
1 tablespoon coriander seeds
10 whole black peppercorns

Steps:

  • Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter carrots lengthwise; cook until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well; transfer to a large bowl.
  • Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

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

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

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.

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