New Carrots with Garlic and Tarragon
Easter Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Vegetables
The Easter bunny has already arrived in my kitchen and prepared this fabulous side dish for roast lamb. We still have much to prepare, but we stopped to greet you, wish you success with whatever you still have to do for tomorrow, and wish you a Happy Easter.
Ingredients
2 bunches of new carrots (about 10 small carrots)
1 tablespoon butter (about 20-25g)
1 garlic clove
1/2 tablespoon lemon juice
1/2 tablespoon tarragon purée leftover from making tarragon oil (or 1 sprig tarragon, about 1/2 tablespoon chopped tarragon)
1/2 tablespoon tarragon oil
salt, ground black pepper
Servings: 2-3
How to prepare new carrots with garlic and tarragon
- In a pot, boil the carrots in salted water. Cook over medium heat until a fork goes in easily (about 10-15 minutes from when the water starts boiling).
- Remove the carrots from the water with a slotted spoon and place them in a saucepan or skillet that fits them. Add 50ml of the cooking water over them, sprinkle with a little salt, and grind black pepper. Crush the garlic. Bring the contents of the pan to a boil.
- When the water is boiling, add the butter and stir gently to melt it slowly. When the butter is melted and it starts boiling again, add the tarragon. Continue cooking until the sauce in the pan reduces and thickens a bit (it doesn't take long, about 3-4 minutes). During this time, gently turn the carrots (so you don't break them) in the pan to coat them all over with sauce.
- Since the sauce is butter-based, don't let it reduce too much, as it will burn and have an unpleasant taste. When it's syrupy and you see that when you pass a wooden spoon through it, the clean bottom of the pan is clearly visible (a wider trail will form behind the spoon), remove the pan from heat.
- Immediately add lemon juice and stir.
- Place the carrots on a platter and pour the tarragon oil over them. Serve warm. They're also good reheated.
New carrots
Adding garlic
Adding butter
