12 oz. (about 4 lg.) carrots
2 tbsp. water
2 tbsp. butter
1 tsp. arrowroot
1/8 tsp. tarragon leaves
1/4 tsp. salt

1. Remove tops from carrots, wash and peel; slice (about 1/4" thick). Place in 1 quart glass casserole. Add water and cover with casserole lid.

2. Microwave (High) 3 to 3 1/2 minutes or until carrots are bright in color and have just started cooking, stirring once. Let stand 1 minute.

3. Plunge into ice water to stop further cooking. When carrots are chilled, spread on toweling to absorb excess moisture. Place in 1 pint plastic food container.

4. Microwave (High) butter in small glass dish 1/4 to 1/2 minute or until melted; stir in arrowroot and tarragon. Pour over carrots. Cover and label. Freeze quickly.

5. Remove lid from frozen carrots and replace loosely.

6. Microwave (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt.

Makes 2 to 3 servings.