Makes 4 servings.
Tarragon enhances this simple, nutritious and delicious dish.
6 medium carrots (about 1pound)
2 tablespoons extra-virgin olive oil
1 teaspoon light brown sugar
1 teaspoon kosher salt
Freshly ground black pepper
5 sprigs tarragon, remove leaves.
2 tablespoons water
Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.
Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.
Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.
Season to taste with salt and pepper.