Peppered Tarragon Carrots Recipes

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HONEY-TARRAGON GLAZED BABY CARROTS



Honey-Tarragon Glazed Baby Carrots image

Make and share this Honey-Tarragon Glazed Baby Carrots recipe from Food.com.

Provided by Chef Kiddle

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 lb) package peeled baby carrots
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/4 cup butter
1/4 cup honey
2 teaspoons dried tarragon
1/4 teaspoon black pepper

Steps:

  • Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
  • Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.

TARRAGON GLAZED CARROTS



Tarragon Glazed Carrots image

These tarragon glazed carrots are by far the best carrots I've ever tasted in my life. They are full of flavor - sweet and savory - and perfectly tender. You have got to try them.

Provided by Melissa Belanger

Time 20m

Yield 4

Number Of Ingredients 6

8 - 10 carrots, sliced
2 tablespoons dairy free buttery spread or vegan butter
1 clove garlic, minced
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
  • Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
  • Drain water from the pot.
  • Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

Nutrition Facts : Calories 110 calories, Sugar 12.5 g, Sodium 471 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 7.3 g, Protein 2.8 g, Cholesterol 0.2 mg

TARRAGON CARROTS



Tarragon Carrots image

Make and share this Tarragon Carrots recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

  • Cook carrots in salted water until tender, drain.
  • Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
  • Place carrots in a serving dish, pour butter over them and toss.

NEW SEASON CARROTS WITH TARRAGON



New season carrots with tarragon image

A deliciously sweet side dish for the Sunday roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 4

700g young peeled carrots
25g butter
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves

Steps:

  • Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
  • Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium

CARROT SOUP WITH ORANGE & TARRAGON



Carrot Soup with Orange & Tarragon image

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 pounds fresh carrots, sliced
2 medium onions, chopped
2 tablespoons butter
6 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons brandy
4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
8 tarragon sprigs

Steps:

  • In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.

Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

SAUTEED CARROTS AND RED BELL PEPPERS



Sauteed Carrots and Red Bell Peppers image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 teaspoon unsalted butter
1 teaspoon olive oil
2 medium carrots, cut diagonally into 1/4-inch-thick slices
1 red bell pepper, cut into 1-inch pieces

Steps:

  • In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

PEPPERED TARRAGON CARROTS



Peppered Tarragon Carrots image

Orange juice and tarragon jazz up this basic carrot side dish and boast a healthy dose of vitamins C and A. Clara Coulston - Washington Court House, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh baby carrots, halved lengthwise
1/2 cup orange juice
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and discard liquid., Add the remaining ingredients. Cook and stir over low heat until heated through.

Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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