Butterherb Carrots
Ingredients
12 oz. (about 4 lg.) carrots
2 Tbsp. water
2 Tbsp. butter or margarine
1 tsp. arrowroot
1/8 tsp. tarragon leaves
1/4 tsp. salt
Cooking Instructions
1. Remove tops from carrots, wash and peel; slice (about 1/4″ thick). Place in 1 quart glass casserole. Add water and cover with casserole lid. 2. Microwave (High) 3 to 3 1/2 minutes or until carrots are bright in color and have just started cooking, stirring once. Let stand 1 minute. 3. Plunge into ice water to stop further cooking. When carrots are chilled, spread on toweling to absorb excess moisture. Place in 1 pint plastic food container. 4. Microwave (High) butter in small glass dish 1/4 to 1/2 minute or until melted; stir in arrowroot and tarragon. Pour over carrots. Cover and label. Freeze quickly. 5. Remove lid from frozen carrots and replace loosely. 6. Microwave (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt. Yield: 2 to 3 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)