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

1/2 head garlic, peeled and sliced 

2 Tablespoons olive oil

1 Tablespoon fresh tarragon or 1/2 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.