Vegetable Bundles With Tarragon Citrus Dip Recipes
TARRAGON VEGETABLE DIP
This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
- Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g
ROASTED VEGETABLES WITH TARRAGON DIP
This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg
VEGETABLE BUNDLES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
- While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP
This is a wonderful refreshing dip along with fresh vegies. Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and surround with fresh vegies. Radishes cut in half, blanched snap peas, sweet bell pepper slices, small carrots, asparagus spears as an example. This also works well with poached shrimp and chicken.
Provided by Kermit in Huntsville
Categories Vegetable
Time 10m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
- 2 days.
- Enjoy!
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- For the dip: in a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
- For the bundles: make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.
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