glazed carrots with tarragon

I planted tarragon in the garden this year and I couldn't tell you why. I had never used it in anything and couldn't have told you anything about it when I bought it. For some reason it sounded like a good addition to the herb garden. That reason was probably just a result of me not being able to stop buying plants this spring. I finally had to make myself stop going to the nursery so I wouldn't buy anything else. I am so glad that I got that tarragon plant when I found this carrot recipe.

I love carrots but seem to rarely cook them. Now that I have a go to recipe and some tarragon they will be frequenting the dinner table much more often. My favorite are the colorful carrot varieties because they add such a burst to any dinner plate.

The recipe is very simple and takes very little time. The first time I made them I made them in a 10" skillet and the glaze and carrots were done at the same time. The second time I made them in a 6" saucepan and the carrots finished first. The called for 8" saucepan would certainly yield the best results but as long as you are testing the carrots along the way it is easy to keep them warm while the glaze finishes.

Head over to Fine Cooking to get this great carrot recipe from Michael Ruhlman and watch the video to help you tell when the glaze is done.

Glazed Carrots with Tarragon - from Fine Cooking issue 122

1 lb. carrots, cut into 1/2-inch rounds
3 T unsalted butter
1 1/2 tsp granulated sugar
kosher salt
2 T finely chopped tarragon

Put carrots in an 8-inch-wide, 3 to 4 quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat.

Cover over high heat, shaking the pan occasionally, until the liquid had reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (the glazed carrots can be kept warm, covered, for about 20 minutes.)