Very easy, very quick to make, a very simple yet tasty side dish.
PORTION: 2 servings
TIME TO MAKE: Cooking carrots 15 minutes and baking 15 minutes
- 3-4 medium sized carrots
- olive oil
- chopped fresh tarragon
Wash the carrots and cook them in salty water so that they still are “al dente”. Let them cool down and peel them.
Cut the carrots in slices.
Put some olive oil and butter in the frying pan and simmer the chopped tarragon a while on a medium heat. If you’re a first-timer with this dish, I recommend that you start carefully with tarragon. It’s strongly aromatic and can easily spoil your carrots if you use too much.
Put the carrot slices in the pan and bake them until evenly cooked. Add salt to your taste and serve warm.
Tags: baked tarragon carrots carrot