| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1995 |
1 |
servings |
INGREDIENTS
| 4 |
bn |
Baby carrots; (each about 8 |
|
|
; ounces), peeled, |
|
|
; trimmed 3inches of |
|
|
; stems left intact |
| 1/4 |
c |
Water |
| 3 |
tb |
Minced fresh tarragon or 3 teaspoons |
|
|
; dried |
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Honey |
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;
4
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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