Glazed Carrots Recipe With Tarragon & Garlic - Great British Chefs

Carrots with tarragon and garlic

Side
easy
4
20 minutes

PT20M

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.

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Ingredients

Metric

Imperial

8 carrots
1 garlic clove
1 sprig of fresh tarragon
1 pinch of caster sugar
1/2 tsp sea salt
25g of butter

1

Start by preparing the carrots. Top, tail and peel them

8 carrots

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.

1 garlic clove
1 sprig of fresh tarragon
1 pinch of caster sugar
1/2 tsp sea salt
25g of butter

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

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Paul Heathcote

Paul Heathcote

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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