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Carrots with tarragon

Serve the lamb cutlets with new-season carrots.

Dish Details:


INGREDIENTS:


PREPARATION:
1. Put 700g young peeled carrots (tops trimmed) in a pan of boiling salted water and cook for four to five minutes until almost tender.

2. Drain the carrots and put them into a pan with a tight-fitting lid, then add 25g butter and a little sea salt and black pepper. Put on a high heat and, as soon as the butter is melted, add 1 tbsp chopped fresh tarragon leaves and jumble gently together.

3. Tip the carrots and cooking juices into a warm dish and serve.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Serves: 6

Source: Good Homes magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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