Tarragon Carrots

1 1/2 lb. carrots

1/2 c. water

1 tsp. tarragon

1/2 tsp salt

1 c. sliced celery

1/2 c. chopped onion

2 Tbsp. butter

3 Tbsp flour

3/4 c. undiluted canned milk

1/3 c. cooking sherry cooking wine

Pare carrots and cut into strips. Place carrots, tarragon and salt in medium saucepan. Cook over medium heat, covered, until tender. Saute celery and onion in butter in large saucepan. Stir in flour. Gradually stir in milk, sherry, and carrots with liquid. Cook over medium heat, stirring gently until mixture comes to a boil. Serve at once.