1 pound carrots, sliced in ¼ inch pieces
2 tablespoons vegan butter
1 tablespoon fresh tarragon
Place carrots, butter and salt in a skillet and cover with water. Heat at medium high heat until boiling, cover and cook for 3 minutes. Uncover and cook until carrots are soft. Toss with fresh tarragon.
My daughter, Jaz asks for this recipe every holiday. Credit goes to my mom for this recipe.