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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories