The smaller sized carrots makes them ideal for this simple, elegant side dish.
Trim tops off 1 pound small carrots, leaving 1" green stems. Place in a medium saucepan with 1/2 cup water. Add 2 tbsp butter and 1 tsp sugar. Cover tightly and bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes; uncover and cook until the carrots are tender and the liquid has evaporated. Toss with 1 tbsp finely chopped fresh tarragon. Season with salt and freshly ground pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook