Baby Vegetables With Tarragon Nage
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
36
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Sea Salt2 cloves
Garlic (sliced thin)5 tbsps
Water (cold)2 tbsps
Tarragon (fresh, chopped)Directions:
1
Bring a gallon of water to a boil in a stockpot
2
Salt it with 2 tablespoons sea salt
3
Wash the baby vegetables under cold water in colander
4
Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water
5
Dry well
6
In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown
7
Add the cold water
8
When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time
9
When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through
10
Taste and season with salt if needed
11
Remove from heat and serve