Butterfly quail with garlic and tarragon butter and glazed carrots – Food & Home Magazine
Buttery quails butterfly-style with garlic and tarragon, served with glazed carrots—quick and flavorful. Perfect for a special dinner.
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Ingredients
- Quails
- 30ml (2 tbsp) olive oil
- 20ml (4 tsp) fresh tarragon, chopped
- 6 quails, butterflied and skewered
- salt
- freshly ground black pepper
- 50g butter, softened
- 4 garlic cloves, peeled and crushed
- Glazed carrots
- 500g carrots, peeled and thinly sliced
- 200ml water
- 60g butter, softened
- 30ml (2 tbsp) sugar
- 10ml (2 tsp) lemon juice
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