Quick Creamy Chantenay with Tarragon

method:

• Cover whole Chantenay in boiling water and add a pinch of salt (optional). Simmer for five minutes or until they are just tender, which you can test with the point of a sharp knife. Retain the water for any other vegetables you plan to serve with the meal.
• Put the cooked and drained Chantenay into a pan along with some double cream plus some chopped fresh tarragon.
• Stir gently over a medium heat until everything is warmed through, then season to taste with salt and pepper. Add a splash of hot water if you prefer a thinner sauce.