Thursday, October 27, 2011

Honey Butter Carrots with Tarragon

You know what's great about winter crops? You hardly have to do anything but pick them.
Big ups to winter crops out of my garden.
Especially for the love I didn't show them - I just dropped some seeds in the ground last fall and forgot.
Carrots, Swiss chard. Awesome
Went nice with some broiled fish.

HoneyButter Carrots with Tarragon

- 1/2 lb garden carrots, cut in rounds
- 1/8 c vegetable broth
- pinch salt
- 1 tbsp butter
- 1 tbsp honey
- 2 tbsp fresh tarragon, minced
Toss carrots into a frying pan with the vegtabe broth, cover and let cook until carrots have softened. Stir in the butter and then honey and continue to cook on low heat until most of the liquid is reduced. Sprinkle witht he tarragon, stir, and serve hot.

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