½ cup water
1 lb carrots, peeled and sliced diagonally
2 Tablespoons butter
1-2 tsp dried tarragon or basil, crushed
Salt and pepper to taste
1. Boil water in a small pan. Add carrots and cook, covered for 8-10 minutes until carrots are tender. Drain water
2. Add butter and tarragon and stir until combined. Season to taste with salt and pepper.