Carrots with tarragon and garlic

This glazed carrot recipe from Paul Heathcote is a delicious side dish for any Sunday roast dinner. The sweet carrots, when coupled with the remarkable flavours of tarragon and garlic, are simply wonderful.

First published in 2015
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Ingredients

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Method

1
Start by preparing the carrots. Top, tail and peel them
2
Place all the ingredients in a pan, cover with just enough water and cook until just firm continuing to add enough water to keep the carrots covered.
3
When almost cooked remove carrots from the water, boil the liquid and reduce by two thirds
4
Once reduced, place the carrots back in the liquid to glaze and re-heat
First published in 2015
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Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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