Serve our tasty carrots with tarragon and garlic alongside your Christmas dinner
a knob of butter
1 clove garlic, finely chopped
1 tsp caster sugar
3 sprigs tarragon, leaves picked and chopped
Peel and chop the carrots, into either batons or pennies. Boil in salted water until just tender. Drain well. Melt the butter in the pan until bubbling, on a lowish heat.
Stir in the garlic and fry for a couple of minutes. Add the sugar and cook for a further 2 minutes.
Pop the carrots back into the pan with the tarragon. Cook gently until the water from the carrots evaporates and they have a lovely, buttery shine. Season with a little salt and give the pan a good shake so that everything is coated with the garlicky butter.