|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Carrots||1 1⁄2 Pound, scraped and cut into julienne sticks|
|Madeira||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||6 , minced|
|Dried tarragon leaves||1⁄8 Teaspoon|
Combine butter, carrots, wine, and salt in a heavy saucepan.
Bring to a boil; cover, reduce heat, and simmer 15 minutes or until carrots are tender.
Drain well; sprinkle with parsley and tarragon.