Baby Vegetables With Tarragon Nage

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Baby Vegetables With Tarragon Nage

Recipe By: Michael Chiarello

Published in: Easy Entertaining

 

Ingredients

2 tablespoons sea salt

1 pounds baby vegetables (zucchini -- pattypan squash, carrots, etc.)

2 clove garlic -- sliced thin

5 ounces sweet butter (1 stick plus 2 tablespoons)

5 tablespoons cold water

2 tablespoons fresh tarragon -- chopped

1/2 teaspoons fresh ground black pepper

 

Instructions

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.

 

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 servings