Braised Spring Carrots and Leeks With Tarragon

1. 1

   Heat the olive oil in a medium saucepan or lidded skillet over medium heat.

2. 2

   Add the leeks and a generous pinch of salt.

3. 3

   Cook gently until just about tender, about three minutes.

4. 4

   Do not allow the leeks to color.

5. 5

   Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute.

6. 6

   Add the carrots, water and salt to taste, and bring to a simmer.

7. 7

   Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife.

8. 8

   Stir in the lemon juice and tarragon.

9. 9

   Taste and adjust salt.

10. 10

    Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula.

11. 11

    Serve hot, or allow to cool and serve at room temperature.

12. 12

    If serving at room temperature, sprinkle with additional fresh tarragon just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.