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Quick creamy Chantenay with tarragon

9 March 2012 By Chantenay

Because Chantenay carrots are small and full of flavour they make the ideal accompaniment to any meal, whether it’s a quick mid week side dish or a Saturday night special for friends.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

  • 500g Chantenay carrots
  • 100ml double cream
  • 2 tbsp chopped tarragon
  • Sea salt
  • Freshly ground black pepper

What to do:

Cover the Chantenay in boiling water and add a pinch of salt. Simmer for five minutes or until they are just tender which you can test with the point of a sharp knife.

Put the cooked and drained Chantenay into a pan along with the double cream plus the chopped fresh tarragon.

Stir gently over a medium heat until everything is warmed through, then season to taste with salt and pepper.

Add a splash of hot water if you prefer the cream to be thinner.

Serve immediately.

 

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