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Baby Herbed Carrots
1 tablespoon extra-virgin olive oil
1 lb. baby carrots
7 or 8 fresh garlic cloves, peeled and sliced in half
Salt
1 1/2 to 2 tablespoons chopped fresh tarragon leaves*
Heat oil in a medium size skillet. Add carrots and toss to coat with
oil. Lower heat to moderate. Cover and braise carrots for about 8
minutes. Watch carefully and stir frequently.
Add garlic and salt to taste. Stir well and turn heat to low. Cook
until garlic is soft and carrots are tender, about 10 to 15 minutes
depending upon size of the carrots. Watch carefully and stir often
so garlic doesn't brown and carrots don't overcook.
Sprinkle with tarragon, stir and add more salt if necessary. Serve
hot or at room temperature.
4 servings.
* Parsley or thyme may be substituted for the tarragon. |
