Parslied Browned Buttered Carrots
6 ingredients
3 steps
Ingredients
- 1 lb carrot, peeled and sliced (or 1 lb baby carrots)
- 3 -4 tablespoons butter
- 1 teaspoon parsley flakes
- 1/4 teaspoon dried tarragon
- salt, to taste
- pepper, to taste
Directions
-
1Steam/boil carrots in salted water until fork-tender; drain.
-
2In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
-
3Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.
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