Buttered carrots with tarragon

So simple, but a great side dish at Christmas

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  • Serves 8

  • Total time 15 mins


  • 1kg (2lb 4oz) carrots, peeled and 
cut into chunks

  • 75g (3oz) butter
  • ½tbsp caster sugar
  • 4-5 tarragon sprigs, leaves roughly chopped


Boil the carrots until tender, drain and set aside. Melt the butter in a large saucepan, then add the sugar and stir to dissolve. Add the carrots and tarragon 
to the pan, coat well and season.