Spring Carrots and Radishes


2-3 T. butter
16 oz baby carrots
8 oz radishes or baby beets
Salt and Pepper


Cut radishes or beets into quarters. Heat butter in a heavy bottomed pan over medium low heat.

Add carrots and radishes/beets and sauté until tender, around 15 minutes. Season with salt and pepper and chiffonade of tarragon. Serve hot.
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