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1. In a 2- to 2-1/2-quart saucepan bring the water to boiling. Add the carrots and cook, covered, in the boiling water for 8 to 10 minutes or until carrots are just tender; drain off water.
2. Add butter and tarragon to the saucepan. Stir until combined; if necessary, heat over low heat to melt butter completely. Season to taste with salt and pepper. Makes 4 servings.