Baby Carrots With Tarragon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1995 | 1 | Servings | ||
INGREDIENTS
| 4 | Baby carrots, each about 8 | |
| ounces peeled | ||
| trimmed 3inches of | ||
| stems left intact | ||
| 1/4 | c | Water |
| 3 | T | Minced fresh tarragon or 3 |
| teaspoons | ||
| dried | ||
| 2 | T | Butter, 1/4 stick |
| 1 | T | White wine vinegar |
| 1 | T | Honey |
| 4 1/2 | t, 1 Other Carbohydrates |
INSTRUCTIONS
Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 285 Calories (kcal); 23g Total Fat; (70% calories from fat); 1g Protein; 22g Carbohydrate; 62mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 213
Total Fat: 24.3g
Cholesterol: 61.1mg
Sodium: 19mg
Potassium: 956.2mg
Carbohydrates: 51.7g
Fiber: 4.2g
Sugar: 39.7g
Protein: 5g