• 500 g carrots with the tops still on

  • 2 orange juice

  • 2 tablespoons Butter

  • Salt & Pepper

  • 1 handful Tarragon leaves


  • 1.

    Cut the tops off the carrots, leaving a few inches of green on for looks.

  • 2.

    Quarter the carrots lengthwise, getting a bit of green with each spear.

  • 3.

    Place in a sauté pan large enough to hold them comfortably.

  • 4.

    Add the butter and orange juice, then pour over just enough water to cover.

  • 5.

    Slam on a lid and cook until the carrots are about half done.

  • 6.

    Remove the lid and continue cooking until the carrots are tender and the liquid has reduced to a glaze.

  • 7.

    Shake the pan so the carrots are nicely coated with the glaze.

  • 8.

    Season with salt and pepper.

  • 9.

    Tear up the tarragon leaves and throw them in.

  • 10.

    Remove the carrot spears with tongs to a platter, drizzle over the liquid in the pan, and serve.

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