<http://schema.org/recipeInstructions>
" Fill 12-inch skillet with about 1/4 inch water. Place carrots, margarine, and 1/4 teaspoon salt in skillet and heat to boiling over high heat. Reduce heat to medium-low; cover skillet and cook 3 minutes. Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork-tender and glazed with margarine or butter. Remove skillet from heat; toss carrots with tarragon."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3440/baby-carrots-tarragon/?src=shelter_footer>