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Carrots with Tarragon

September 6, 2016 Christine Akiyoshi

Ingredients:

1 pound carrots, sliced in ¼ inch pieces
2 tablespoons vegan butter
1 tablespoon fresh tarragon
Salt

Directions:

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.

Notes:

My daughter, Jaz asks for this recipe every holiday. Credit goes to my mom for this recipe.

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In Side Dish/Vegetables
← Pearl Onions with Peas and WatercressRoasted Garlic Soup →

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