Marinated Carrots

750g Carrots, peeled and chunked
75mls White wine vinegar
Juice of 3 clementines or satsumas
1tbsp tarragon, chopped
knob of butter
Method
Cook carrots in boiling water for 5 mins.
Drain, tip into shallow bowl , then add vinegar, juice, tarragon and season with salt and black pepper.
Leave to cool, stirring occasionally, then cover till ready.
To reheat, placethe knob of butter in a frying pan, when sizzling, add carrots and marinade.
Boil a little till marinade is reduced.
Tip into a warmed serving dish.