3 tbsp. oil
4 c. coarsely shredded carrots
1/8 tsp. pepper
1 c. chopped green bell pepper
1/2 tsp. salt
1 c. chopped onion
1 c. chopped parsley
1 tbsp. tarragon
3 tbsp. apple cider vinegar

Heat oil in heavy skillet. Add carrots, bell pepper, onion and parsley. Season with salt and pepper, stirring constantly. When well mixed add tarragon. Cover and cook until tender but still crisp. Add vinegar. Stir and serve. Serve with roast crown of lamb, leg of lamb, pork tenderloin or roast venison.