August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
New season carrots with tarragon
Serves 6
Easy
Prep: -
A deliciously sweet side dish for the Sunday roast
Skip to ingredients
- 700g young peeled carrots
- 25g butter
- sea salt and black pepper
- 1 tbsp chopped fresh tarragonleaves
Nutrition: new season carrots with tarragon
- kcal67
- fat4g
- saturates2g
- carbs7g
- sugars0g
- fibre3g
- protein1g
- salt0.45glow
Method
step 1
Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
step 2
Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.
