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Justin North

Buttered Baby Carrots

Recipe by Justin North from Chefs Christmas 2009

Serves 4

Ingredients

  • 18 baby carrots
  • 2 cups water
  • 60g butter
  • 2 sprigs tarragon
  • Pinch salt
  • Pinch sugar

Method

  1. Peel and rinse the carrots place in a sauce pan with the remaining ingredients, bring to the simmer, taste and adjust seasoning.
  2. Poach the carrots gently for 12 minutes or until just cooked. Remove the carrots and reduce the liquor to a glaze over a high heat and then toss the carrots back through the glaze and serve hot.
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