Glazed Carrots with Tarragon

Serves 4

To learn more, read:
How to Make Glazed Vegetables
by Michael Ruhlman
from Fine Cooking
Issue 122
Last Edit Date: 2/27/2013 11:50:41 AM

Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.

Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

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1 lb. carrots, cut into 1/2-inch rounds (about 2-1/2 cups)
1-1/2 oz. (3 Tbs.) unsalted butter
1-1/2 tsp. granulated sugar
Kosher salt
2 Tbs. finely chopped fresh tarragon

Put the 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.

Cook over high heat, shaking the pan occasionally, until the liquid has 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.)

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 6; Protein (g): 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0; Sodium (mg): 220; Cholesterol (mg): 25; Fiber (g): 3;

Photo: Scott Phillips

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by LaughterAndSleep, 3/26/2013Wow, these are really good and it's very easy. I used fresh parsley instead of tarragon because I had some. I did need to scoop out the carrots and let the syrup cook down but this was easy and not a problem. Everyone loved this!

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