Friday, September 12, 2014

Tarragon Glazed Carrots

Tarragon is an aromatic herb that is considered one of the four finest seasoning ingredients in traditional French cooking. It has a distinctive aniseed flavor so use it sparingly. A perfect match with chicken, it can also be used to flavor oils and vinegars. Dried tarragon retains much of the flavor of fresh, so it is fine to use if you can’t find fresh. It is one of the herbs that makes up fines herbes and is also used in béarnaise sauce. 
The next two postings will feature a main dish, salad and a sauce using tarragon.
Tarragon Glazed Carrots
Cook's notes: These tarragon glazed carrots are full of flavor – sweet and savory – and perfectly tender.They’re really simple to prepare.  A great side for any meal.
  • 8 carrots, sliced
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh tarragon or 1/4 tsp. dried tarragon
  • 1 tsp. brown sugar 
  • 1/2 teaspoon sea salt
  • freshly ground pepper 
  • In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
  • Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
  • Drain water from the pot.
  • Stir in the remaining ingredients and coat carrots. Cook for 2 more minutes or until butter is melted and carrots are glazed. Season with salt and pepper.

Quick and clever egg trick for making egg salad. The idea comes from the Pioneer Woman 
Peel your hard-boiled eggs and place each egg one at a time on top of a cooling rack you’d use for cookies or cakes. (The rack should be resting over a bowl.)

Use the palm of your (very clean) hand and pop it right through!

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