Sautéed Carrots with Tarragon and Shallots are great for a quick and healthy weeknight side dish or a Holiday dinner.
This recipe sautéed carrot recipe doesn’t take a lot of time to put together. If you’re serving it at a holiday meal, I suggest prepping everything the morning of your dinner. You can blanch the carrots and refrigerate them until you’re ready to cook them. Slice the shallots ahead of time too. When you’re ready to cook the dish, chop up the tarragon, and cook this easy side dish.
HOW TO BUY CARROTS
WHY DO YOU BLANCH THE CARROTS BEFORE COOKING THEM?
Blanching the carrots first allows you to maintain the color, flavor, and texture of the carrot. You won’t get that raw taste of the carrot. It will be slightly soft with a tiny bit of crunch. You only need to cook the carrots in the boiling water for 2 to 3 minutes. When you remove carrots and place them in the ice water, you’re shocking the vegetables and stopping the cooking process.
INGREDIENTS YOU'LL NEED
- Carrots
- Butter
- Olive oil
- Shallot
- Fresh tarragon
- Kosher salt
- Freshly ground black pepper
This recipe takes about 20 minutes to make from start to finish. I sautéed the shallots first to soften them then added the tarragon and carrots.
Sautéed Carrots with Tarragon and Shallots
Sautéed Carrots with Tarragon and Shallots are great for a quick and healthy weeknight side dish.
Ingredients
- 1 lb carrots peeled and sliced into 1/4” discs, blanched
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons shallot sliced
- 1 tablespoons fresh tarragon chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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Prepare a large bowl filled water and ice. Set aside.
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Fill a large pot of salted water and bring to a boil over high heat. Add carrots to water and cook for 4 - 5 minutes.
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Drain the carrots in a colander, then plunge them into the bowl of ice water. Allow carrots to cool slightly. Drain again in the colander, pat dry with a towel and set aside.
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In a large skillet over medium-high heat, add olive oil and butter.
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Add shallot and cook until softened. Add carrots, tarragon salt, and pepper. Sauté carrots until thoroughly heated. Serve immediately.
Recipe Video
Did you make this? I would love to know if you made any substitutions to put your spin on this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!
Note: This post was originally published in December 2017 and has been updated.