This dish has been a "back pocket" side dish for some time now. Robert really enjoys finger foods and things he can easily stab with a fork, and the softened carrots are perfect for this! I can't take complete credit for this as I've had a similar recipe in my recipe binder for years - but it makes great toddler food!
Carrots and Leeks with Tarragon
2 Tbs olive oil
3 good sized leeks
2-3 cloves of garlic
About a pound of carrots (either freshly peeled and chopped into 2 inch slices and quartered or from a bag of prepared carrot sticks cut in half)
1/2 cup water
Fresh Tarragon - enough for 1 Tbs chopped + more for garnish
Wash the leeks and cut off the tough green part. Cut the white (and let's be honest - light green!) part vertically, then slice into thin semicircles
Peel and dice the garlic
Heat the olive oil in a large pan with lid. Add the leeks and sauté for about 2 minutes. They should be soft.
Add the garlic and continue to sauté for another 2 minutes until the garlic is fragrant
Add the carrots and 1/2 cup water. Give a quick stir, cover, and let simmer for 15 minutes, until the carrots are getting soft.
Add the chopped Tarragon and the juice of 1 lemon.
Mix throughly and simmer until the carrots have the desired consistency for you.
I think these carrots are best served right away, while they're still hot!