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
- Peel and rinse the carrots place in a sauce pan with the remaining ingredients, bring to the simmer, taste and adjust seasoning.
- 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.
