Save Recipe Print
Baby Vegetables with Tarragon Nage
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.

Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.

In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Lobster with Baby Vegetables

Recipe courtesy of Thierry Burkle

Grilled Baby Vegetables

Recipe courtesy of Rachael Ray

Steamed Baby Vegetables

Recipe courtesy of Cindy Finkle

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Baby Vegetable Jumble

Recipe courtesy of Laura Calder

Roasted Baby Monkfish with Bacon and Root Vegetables

Recipe courtesy of Remi Lauvand

Seared Skate with Baby Root Vegetables and Sauce Grenobloise

Recipe courtesy of Josh Moulton

Seared Skate with Baby Root Vegetables and Sauce Grenobloise

Recipe courtesy of Josh Moulton

Browse Reviews By Keyword

          Latest Stories