Chantenay carrots with tarragon

This quick and easy Chantenay carrot side dish is brimming with white wine and tarragon flavours.

This quick and easy Chantenay carrot side dish is brimming with white wine and tarragon flavours.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Cook the Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return to the pan.
Pour in the wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.
Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Lost my password

Enter the email address associated with your
account, and we'll send you a link to reset your
password.