Baby vegetables with tarragon nage

  • 2 tbsp. sea salt
  • 450g baby vegetables (courgettes, pattypan squash, carrots, etc.)
  • 2 cloves garlic, sliced thin
  • 140g sweet butter
  • 5 tbsp. cold water
  • 2 tbsp. fresh tarragon, chopped
  • 1/2 tsp. fresh ground black pepper
1) Bring a 4 litres of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.

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

3) 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.

Rule the Kitchen with More Recipe Faves

Buttered turnip puree
Buttered turnip puree
Time
35
Serves
4
Difficulty
Easy
Barbecued red onions
Barbecued red onions
Time
8
Serves
675g
Difficulty
Easy
Sauteed broccolini
Sauteed broccolini
Time
7
Serves
6
Difficulty
Easy
Butter and parm squished potatoes
Butter and parm squished potatoes
Time
20
Serves
4
Difficulty
Easy