Carrots with Tarragon White Sauce

Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako 

Carrots with Tarragon White Sauce

10 carrots or 750g baby carrots

600ml whole fat milk

25g butter

1 tbsp. plain flour

Vegetable stock cube

Sprigs of tarragon

1. Peel and slice the carrots and bring them to the boil on the boiling plate, drain.

2. Add a sprig of tarragon and place inside the simmering oven until just cooked.

3. Place the butter, stock cube, flour and milk in a pan on the simmering plate and combine together using a whisk until a smooth sauce is formed, season.

4. Put the cooked carrots in a Portmeirion dish and pour over the sauce, sprinkle with chopped tarragon and serve or chill to reheat later.