*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This dish is excellent. The sauce is just perfect and makes this dish work great as a side with a great plain meal like filets and potato (baked and mashed). The only thing I changed was I did not use canned mushrooms. Instead I used fresh shittake and/or crimini...whatever was available at the time. I think it made a big difference.
Tried this recipe for a holiday sidedish as an alternative to candied carrots. It sounds delicious by description but I was disappointed even after substituting fresh mushrooms in lieu of canned and adding some diced water chestnuts. Maybe try as a puree and feed to tots using airplane sounds.
I just fixed these for supper tonight and no one has tasted them yet except me but I can assure you my family is going to have a whole new attitude about carrots as a side dish. I didn't have any celery and I believe I'll try it that way next time but I used some celery seed so at least the flavor is there. I used a bit more chicken stock seasoning too.
I found this recipe to be simple and really really good. Everyone in my family raved about it and ate it "all gone" (a feat). I did not use the mushrooms as I was out but it turned out well. I added a bit more chicken broth and it gave it a little more sauce. Mmmmm what a great way to eat your veggies!
Pretty tasty! I was specifically looking for recipes that use tarragon. From experience using creams with flour and milk before, I find it easier to mix the milk and flour together before adding them to the pan.