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Ingredients

How to make it

  • In heavy saucepan, combine 2 tablespoons butter, 1/4 cup water, 1 tablespoon sugar, and 1/4 teaspoon dried tarragon, crushed.
  • Add 4 cups quartered carrots (about 1 pound).
  • Cover tightly; cook over low heat 25 minutes.
  • Season with salt and pepper; sprinkle with 1 teaspoon snipped parsley.
  • Serves 6.

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    another great tasty recipe thanks high5
    Was this review helpful? Yes Flag

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