John Myers
Ingredients for 4 servings:
- 600 g carrot(s)
- 1 tbsp butter
- 1 tbsp flour
- 200 ml milk
- salt and pepper,
- 1 pinch(s) of sugar
- 1 dashes lemon juice
- 1 tbsp tarragon, fresh French (alternatively dried, then use a little less)
- 1 tsp mustard (tarragon mustard or regular)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
ideal side dish for pan-fried dishes
Peel the carrots and cut into sticks. Melt the butter and sauté the carrots until just tender. Remove from the pan. Sauté the flour in the remaining butter and deglaze with the milk. Bring to a boil and simmer briefly. Season with salt, pepper, sugar, and lemon juice. Add the finely chopped tarragon and let it steep briefly (do not boil again). Season with the mustard for a tangy finish. Add the carrots and heat through in the sauce. Note on tarragon: There are French and Russian tarragon varieties. Russian tarragon is more common but has almost no flavor. French tarragon, on the other hand, has the full flavor of tarragon. When I buy tarragon, I try a small leaf.
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