These delicious braised carrots with plenty of garlic and tarragon are a favorite in my house. They're a favorite because they're quick and easy to make. Plus, they are so good you'll want to serve them for weeknight dinners and when you have friends over.
Recently, I've been getting veggie boxes from our Farmer's Market farmers. One of them includes carrots each week. Initially, I was roasting the carrots and adding them to the turnips and parsnips I also roasted. Now that the weather's warming up, and there are no more turnips or parsnips in the veggie boxes (sad face), it seems time to break out an old favorite. (If you can get fresh baby carrots, they're especially wonderful in this recipe).
I hope you love these carrots as much as everyone I've made them for does!
The recipe is from one of my favorite cookbooks: Patricia Wells At Home in Provence.Print
Braised Carrots with Garlic and Tarragon
This recipe is both easy and delicious. Adapted from the recipe for Carrots Provencal in Patricia Wells At Home in Provence.
2 lbs carrots, peeled and sliced diagonally
½ head garlic, peeled and sliced
2 Tablespoons olive oil
1 Tablespoon fresh tarragon or ½ tablespoon dried tarragon
Salt and pepper to taste
Peel and slice carrots. Peel and slice garlic.
Add about 2 Tablespoons of olive oil to a large sauté pan. Heat over medium high heat. Add the carrots and give them a stir to coat with the olive oil. Add salt and pepper to taste.
Lower the heat to medium and place a lid on the pan. Allow the carrots to cook for about 20 minutes, giving them a stir occasionally.
Remove the lid and add the garlic. Replace the lid and lower the heat to low. Allow the carrots and garlic to cook for about 15 minutes or until the garlic softens.
Remove the lid and add the fresh tarragon and cook for a few minutes more. Taste and adjust season.
Serve hot or room temperature.
Feel free to use less garlic and tarragon if you prefer.