Recipe courtesy of Brusher
11/2 lb. carrots
1 C water
2 T unsalted butter
1-2 T sugar
1 tsp. Kosher salt
1 1/2 T chopped fresh tarragon (can use dried too)
Cut carrots in half lengthwise. Then cut the halves in 1-2 in. pieces on the diagonal. Put carrots in a sauté pan. Add water, butter, sugar, and salt. Bring to boil with lid slightly askew. Cook at steady boil for 12-14 minutes. Uncover and continue to boil until the liquid evaporates and forms a syrup. Toss with fresh herbs. (If using dried tarragon add it before the water evaporates.)
11/2 lb. carrots
1 C water
2 T unsalted butter
1-2 T sugar
1 tsp. Kosher salt
1 1/2 T chopped fresh tarragon (can use dried too)
Cut carrots in half lengthwise. Then cut the halves in 1-2 in. pieces on the diagonal. Put carrots in a sauté pan. Add water, butter, sugar, and salt. Bring to boil with lid slightly askew. Cook at steady boil for 12-14 minutes. Uncover and continue to boil until the liquid evaporates and forms a syrup. Toss with fresh herbs. (If using dried tarragon add it before the water evaporates.)
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