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.
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Ingredients
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Imperial
- 8 carrots
- 1 garlic clove
- 1 sprig of fresh tarragon
- 1 pinch of caster sugar
- 1/2 tsp sea salt
- 25g of butter
Method
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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Carrots with tarragon and garlic
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© Great British Chefs 2019