- Cook Time
- Prep Time
- 2 pounds carrots, peeled and sliced on an angle 1/4 inch thick
- 2 tablespoons butter
- Salt and pepper
- 1 teaspoon finely chopped fresh tarragon or 1 tbsp. chopped fresh parsley
Bring a large saucepan half-full of water to a boil. Add the carrots and cook until barely crisp-tender, about 7 minutes. Drain the carrots and return to the pot. Stir in the butter. Season to taste with salt and pepper, then stir in the tarragon.