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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

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

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes