8 to 10 med. carrots
1 c. water
1 tsp. dried tarragon
1/2 tsp. salt
Freshly ground black pepper to taste
1 tbsp. butter
1/4 lb. fresh mushrooms, sliced

Scrub carrots and cut into 1/4 inch slices. Place in a medium saucepan and add water, tarragon and salt. Cover and cook over medium heat for about 20 to 30 minutes, or until carrots are tender. Meanwhile, heat butter in a small skillet, add mushrooms and cook until tender. Drain mushrooms, drain carrots and mix vegetables together lightly to serve. Makes 6 servings, at 48 calories per serving.