Chantenay carrots with tarragon

Method

1. Cook the Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return to the pan.
2. Pour in the wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.
3. Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.
4. Season and scatter with a small handful chopped fresh tarragon leaves to serve.