Perfectly cooked carrots tossed in tarragon and garlic butter. Ideal served with roast chicken, lamb or salmon.
Peel the carrots and slice on an angle.
Peel and finely dice the shallot and garlic. Pick and carefully chop the tarragon leaves.
Heat a saucepan over a low heat and add the butter. Sweat the shallot and garlic until translucent. Season with salt and pepper.
Bring a large pan of salted water to the boil. Cook the carrots for 6 minutes and then drain.
Whilst still hot, add the carrots to the shallots and garlic butter. Add the peas and sauté for a minute. Add the tarragon to the peas and carrots.
«Another method for cooking the carrots is to add them raw to the buttery onions and cover with chicken stock. Simmer until tender and then finish with the peas and tarragon. »