Easy And Pretty Tarragon Vegetables Recipes

BABY VEGETABLES WITH TARRAGON NAGE

Steps:

• 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.

TARRAGON FISH AND VEGETABLES

Steps:

• Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

ROASTED VEGETABLES WITH TARRAGON DIP

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
• In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

EASY AND PRETTY TARRAGON VEGETABLES

Steps:

• Place sugar snap peas and water in a saucepan, bring to a boil and cook 2 minutes.
• Add carrots and butter, cover and cook an additional 2 minutes.
• Stir in tarragon, mustard, vinegar and salt.
• May serve as a side dish.
• Note: If fresh tarragon is unavailable, may use dried, but start with a pinch, and taste from there. Also, the matchstick cut carrots should be about the same length as the snap peas.

TARRAGON VEGETABLE BROTH

Steps:

• Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.

TARRAGON VEGETABLES

Steps:

• WHISK together first 6 ingredients in a large bowl.
• CUT yellow squash and zucchini into 3/4 inch slices and bell peppers into 1-inch squares. Add squash, zucchini, bell peppers, and mushrooms to oil mixture. Let stand 1 hour, tossing occasionally.
• DRAIN vegetables, discarding marinade, and thread alternately onto skewers.
• GRILL, covered with grill lid, over medium-hot coals (350 to 400 degrees) 5 to 7 minutes on each side or until tender.

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.

SWEET TARRAGON-MARINATED VEGETABLES

Steps:

• Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper.
• Combine vegetables in a shallow dish and toss with the marinade.
• Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally.
• Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.