1 tbsptarragon leaves, plus extra sprigs to serve500 gmmixed heirloom carrots (about 3 bunches), trimmed, one-third of the leaves reserved and washed60 ml (¼ cup)extra-virgin olive oil
Pound tarragon leaves and 1 tbsp sea salt in a mortar and pestle until finely ground (1-2 minutes), set aside.
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.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.