Ingredients

1 1/4 c baby carrots

2 tsp butter

1/4 Tbsp minced red onion

1/4 tsp tarragon

1/4 c chicken broth

1 tsp minced parsley

Preparation

  1. In a saucepan, combine carrots, butter, tarragon, red onions, and salt to taste. Cook over medium heat, stirring, until sizzling, about 3 minutes. Add broth. Cover and reduce heat so mixture simmers.

  2. Cook until carrots are very tender, about 10 minutes. Stir in sour cream. Serve sprinkeled with parsley.