Braised Carrots with Glazed Shallots

Ingredients:

• 450 g young carrots, tops trimmed, peeled
• 4 tbsp (60 g) butter
• 1 cup shallots, diced into wedges
• Almonds and tarragon for sprinkling

Preparation:

1. In a shallow frying pan, fry the shallots in butter with a pinch of salt and pepper for 4 minutes.
   
   Add carrots and 1/4 cup water. Simmer until carrots are tender, about 5 minutes.
   
   Sprinkle top with toasted almonds and chopped tarragon.