Tarragon Scented Carrot Coins Recipe

Prepare carrots

Peel the carrots and trim the ends. Slice them crosswise into uniform 1/4-inch thick coins so they cook evenly (about 3/4"–1" rounds depending on carrot width).

Sweat and simmer

In a wide skillet over medium heat, add 2 tablespoons butter and 1 teaspoon olive oil. When the butter foams and the foaming subsides (about 1 minute), add the carrot coins in a single layer or slight overlap. Sprinkle with 2 pinches of the sea salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 3–4 minutes until edges begin to soften and develop a little color.

Add liquid and braise

Pour in 1 cup of broth (or water) and bring to a gentle simmer. Reduce heat to medium-low, cover the skillet, and let carrots braise for 6–8 minutes, stirring once halfway, until just tender when pierced with a fork but not mushy. Remove the lid and simmer uncovered 1–2 minutes to reduce most of the liquid, leaving a glossy coating.

Add aromatics

Lower heat to low. Stir in 2 tablespoons finely chopped fresh tarragon, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. If you want a touch of sweetness to offset acidity, stir in 1 teaspoon granulated sugar now. Taste and adjust with the remaining pinch(es) of salt and up to 1/2 teaspoon additional black pepper as needed.

Finish with butter and serve

Remove the pan from the heat and swirl in 1 tablespoon cold butter pieces, stirring gently until butter melts and coats the carrot coins with a silky glaze. Transfer to a serving dish and garnish with 1–2 small tarragon sprigs. Serve warm.