* Fresh coriander may be substituted for the tarragon if you prefer. 1. Peel and trim carrots. Cut into diagonal slices about 2 inches long. Steam carrots until just tender, about 10-11 minutes. 2. In a large bowl, combine butter, ginger, lemon juice and tarragon. Add carrots and toss to coat. Serve immediately. Serving Ideas : Serve these with baked chicken and fresh melon. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 4, 1998
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