2 c. peeled carrots
3 tbsp. tarragon vinegar
Tarragon
3 tbsp. butter

Cut carrots lengthwise in small strips about 2 inches long. Partially cook. Meanwhile, melt butter in frying pan. Add tarragon vinegar. Add partially cooked carrots to frying pan, making sure they are well coated with butter mixture. Sprinkle liberally with tarragon flakes.