1-1.2kg carrots 
fresh tarragon, small handful
1 tbsp Estate Dairy Unsalted Cultured Butter
salt and white pepper 


      1. Peel your carrots and place into a pan with cold water, just covering the top of the carrots.
      2. Add the butter and tarragon into the pan and bring to the boil.
      3. Allow to simmer for 10-15 minutes and the liquid will begin to reduce down..
      4. Once most of the liquid has reduced down and the carrots are cooked through, season with salt and white pepper.
      5. Move the carrots around the pan to glaze them in the reduced tarragon butter.
      6. Serve and enjoy.


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