Clean the carrots and cut into small pieces. Peel the shallots, leave the smaller ones whole, cut the larger ones in half.
Melt the butter in a heavy saucepan, add the carrots and shallots, season with salt and cover with a good pinch of tarragon. Stir until all the vegetables are glossy, put the lid on the saucepan and simmer on a low heat. After about 10 minutes, the carrots and shallots should be cooked through.
For a change, peel a finger-joint-sized piece of ginger, cut into small cubes and add to the carrots, but then leave out the tarragon.
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