Here's a great way to use fresh tarragon with one of my favorite veggies.
Vegan Carrot Tarragon Sauce
8 Servings (1/4 cup each)
California carrots, cut in 1/2-inch pieces, 5 oz Salt, 3/4 teaspoons
Freshly ground white pepper, 1/4 teaspoon
Chopped, fresh tarragon, 1 tablespoons
1.Cook carrots in salted, boiling water, partially covered, until
tender, about 15 minutes. Drain; season with salt and
pepper. Puree until smooth.
2.Stir in tarragon.
Serve over vegetables.