Baby Vegetables With Tarragon Nage Recipes

BABY VEGETABLE JUMBLE

Steps:

• Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
• In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.

BABY CARROTS WITH TARRAGON

Steps:

• Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.