Tarragon Carrots with Green Beans

1 cup halved beans: haricots verts (French green beans), Dragon Tongue or Romano

1/2 cup water

14 ounces carrots, cut into 1 1/2-inch pieces

2 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh tarragon

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Combine haricots verts, water, and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes or until carrots are just tender. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add butter; cook 2 minutes, stirring to coat. Stir in tarragon, salt, and pepper.


Thanks Cooking Light for this fantastic recipe.

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