Buttered Carrots with Shallots and Tarragon

By ebdonahue

Ingredients

• 3 tablespoons unsalted butter
• 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
• 2 peeled, thinly sliced shallots
• Salt and pepper
• 1 tablespoon finely chopped fresh tarragon

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. Melt butter in large skillet over medium heat. Add carrots, shallots, and ½ teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.

2. Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with tarragon and season with salt and pepper. Serve