Baby Carrots With Tarragon - cooking recipe

Ingredients

1 lb baby carrots
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh tarragon leaves, chopped
salt

Preparation

Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
Reduce heat to medium-low; cover and cook 3 minutes.
Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
Remove skillet from heat; toss carrots with tarragon.