Carrots with Tarragon
- 1 lb. small, tender, green-top baby carrots, top trimmed to 1"
- 1/2 cup water
- 2 tbsp. butter
- 1 tsp. sugar
- 1 tbsp. finely chopped fresh tarragon
- - salt and freshly ground pepper, to taste
Combine carrots, water, butter and sugar in a medium saucepan over high heat. Bring to a boil; reduce heat to medium, cover and simmer 5 min. Uncover; cook until carrots are tender and liquid has evaporated. Toss with tarragon and season to taste.
Recipe courtesy of Burpee Garden Products Co.