Lemon and Tarragon Carrots

From the book Keeping It Simple by Gary Rhodes

Introduction

This is a zingier version of a British classic: carrots in butter.

Ingredients

Steps

1. Cook the carrots in a pan of boiling salted water until tender, then drain well and return to the pan.
2. Meanwhile, mix together the butter, sugar, and lemon zest. Stir the flavored butter into the carrots, seasoning to taste with salt and pepper. Finish with the tarragon and the lemon juice. Serve warm.

This content is from the book Keeping It Simple by Gary Rhodes.