Glazed Baby Carrots with Honey & Tarragon

SWIRLED IN WARM BUTTER, tarragon releases its lovely licorice fragrance while a touch of honey accents the sweetness of the baby carrots.

Butter 35 g

Honey 1 tsp

Baby Carrots 500 g

Fresh Tarragon chopped, 2 Tbs

Salt and Freshly Ground Black Pepper to taste

1 BRING a pot of well salted water to the boil. Add the carrots and cook until fork tender, about 5–7 minutes.

2 DRAIN the carrots and return them to the hot pan along with the butter, honey and tarragon. Shake the pan until the butter has melted and coated the carrots all over.

3 SEASON to taste with the salt and freshly ground pepper, then serve immediately.