Name: Heirloom carrots with tarragon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbsp tarragon leaves, plus extra sprigs to serve; 500 gm mixed heirloom carrots (about 3 bunches), trimmed, one-third of the leaves reserved and washed; 60 ml extra-virgin olive oil (¼ cup)

Heirloom carrots with tarragon

Australian Gourmet Traveller recipe for Heirloom carrots with tarragon from Matt Moran at Chiswick

Serves 6

Prep

15M

Cook

Total

20M

These carrots are the perfect accompaniment to the chicken roasted in spiced hay.

Ingredients

1 tbsp tarragon leaves, plus extra sprigs to serve

500 gm mixed heirloom carrots (about 3 bunches), trimmed, one-third of the leaves reserved and washed

60 ml extra-virgin olive oil (¼ cup)

Method

Main

1.Pound tarragon leaves and 1 tbsp sea salt in a mortar and pestle until finely ground (1-2 minutes), set aside.

2.Halve carrots lengthways and cook in a large saucepan of boiling salted water until tender (3-4 minutes), then drain. Arrange on a plate with carrot leaves, scatter with tarragon salt to taste and serve hot, drizzled with olive oil and scattered with extra tarragon sprigs.