Unfortunately, there are no numbered ingredients for this. I'll just tell you, approximately, how much I used.
-carrots (I used an entire bag and after serving 3, still had 2 servings left over, at least)
-sherry cooking wine (I used about half a bottle)
-water
-dried tarragon (I used maybe 1-2 TBS)
1. Peel the carrots and chop into approximately two inch pieces. If the carrots are very thick, cut in half or even quarters to make all the pieces roughly the same size.
2. Put the carrots in a skillet and pour sherry cooking wine on top until carrots are almost completely covered. Dilute sherry with some water by adding water until the carrots are completely covered. Bring to a boil.
Here it is before the water:
And after:
3. Reduce temperature and simmer until carrots are fork tender. Sprinkle tarragon on top while simmering (I sprinkled some around until the top was covered). When done, scoop carrots out with a slotted spoon and serve.
These are nice and yummy! The flavor boost is very subtle which I like. It seems like a lot of times carrots are coated in too much stuff to add flavor.
Do you like my pretty dish? I found it at my parents' house when I was packing up some other china and fell in love. Luckily, my mom let me have it. I served these at Mother's Day dinner and my mom was really happy to see it in use.
