in Recipes

Tarragon carrots

updated

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Ingredients for 4 servings:

  • 1 bunch of carrots, approx. 700g
  • 3 sprigs of tarragon
  • 2 spring onions
  • 1 tbsp butter
  • 80 ml vegetable stock
  • 1 tbsp crème fraîche
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and peel the carrots, and cut into approximately 3 cm sticks. Clean the spring onions and slice them into rings. Sauté the carrots and spring onions in the butter until translucent. Deglaze with vegetable stock and cook for about 6 to 8 minutes, or until al dente. Wash the tarragon, shake dry, remove the stalks, and finely chop. Season the carrots with salt and pepper. Stir in the crème fraîche and finally add the tarragon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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