Butter-Glazed Carrots
Simple boiled carrots with a butter/tarragon coating.
Ingredients
- 1/2 cup water
- 1 pound carrots, peeled and cut into 1/2-inch-thick diagonal slices
- 2 tablespoons butter or margarine, softened
- 1 to 2 teaspoons dried tarragon or basil, crushed
- 1 teaspoon salt (optional)
- 1 teaspoon pepper (optional)
Directions
In a 2- to 2-1/2-quart saucepan bring the water to boiling. Add the carrots and cook, covered, in the boiling water for 8 to 10 minutes or until carrots are just tender; drain off water.
Add butter and tarragon to the saucepan. Stir until combined; if necessary, heat over low heat to melt butter completely. Season to taste with salt and pepper. Makes 4 servings.
Microwave directions: In a microwave-safe baking dish or casserole combine carrots and 1/4 cup water. Cover and microwave on 100-percent power (high) for 7 to 9 minutes or until carrots are just tender, stirring once. Drain off water. Add butter and tarragon to the baking dish. Stir until combined; if necessary, microwave for 10 to 20 seconds more to melt butter completely. Season to taste with salt and pepper.