Recipe by Cooking Light March 2017

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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Drive

Recipe Summary test

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

93 calories; fat 6g; saturated fat 3.7g; mono fat 1.5g; poly fat 0.3g; protein 1g; carbohydrates 10g; fiber 3g; cholesterol 15mg; sodium 178mg; calcium 42mg; sugars 4g.
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