Glazed Tarragon Carrots

Total time: 25 minutes
    Roll-cutting gives interesting looking pieces with lots of surface to be coated with this lovely sweet-sour, tarragon glaze.  I came up with this recipe in the spring with my fresh tarragon, but it's just as good now, with the dried.

 Ingredients:

• 2 - 3 carrots
• 1 tbs fresh snipped tarragon    substitute 1 tsp dried
• 1 tbs butter
• 1 tbs honey
• 1 tbs white wine tarragon vinegar
• 2 tbs water

 Instructions:

• Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.
• Put carrots in small sauté pan, add remaining ingredients, cover and simmer 15 - 20 minutes, until done.  Stir occasionally.
• If they dry out add a bit more water.  If they don't, uncover and cook off pan juices to finish.  They should be just nicely glazed.  Not tricky - just pay a bit of attention.