Buttered carrots with tarragon is so simple, and a great side dish at Christmas, or any time of the year
- 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.