Carrots with Tarragon White Sauce

Carrots with Tarragon White Sauce
  • 10 carrots or 750g baby carrots
  • 600ml whole fat milk
  • 25g butter
  • 1 tbsp. plain flour
  • Vegetable stock cube
  • Sprigs of tarragon
  1. Peel and slice the carrots and bring them to the boil on the boiling plate, drain.
  2. Add a sprig of tarragon and place inside the simmering oven until just cooked.
  3. Place the butter, stock cube, flour and milk in a pan on the simmering plate and combine together using a whisk until a smooth sauce is formed, season.
  4. Put the cooked carrots in a roasting dish, such as the Blue Italian Spode for AGA, and pour over the sauce, sprinkle with chopped tarragon and serve or chill to reheat later. 
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