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Quick Creamy Chantenay with Tarragon

Ready in: 15 to 30 mins

Quick Creamy Chantenay with Tarragon Recipe: Veggie Magazine

Ingredients:

Chantenay carrots
salt
fresh tarragon

method:

  • Cover whole Chantenay in boiling water and add a pinch of salt (optional). Simmer for five minutes or until they are just tender, which you can test with the point of a sharp knife. Retain the water for any other vegetables you plan to serve with the meal.
  • Put the cooked and drained Chantenay into a pan along with some double cream plus some chopped fresh tarragon.
  • Stir gently over a medium heat until everything is warmed through, then season to taste with salt and pepper. Add a splash of hot water if you prefer a thinner sauce.
Print Recipe

www.chantenay.co.uk

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