Best 8 Steamed Potatoes And Carrots With Tarragon Butter Recipes

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Steamed potatoes and carrots with tarragon butter is a simple yet flavorful dish that can be enjoyed as a side dish or a light main course. The combination of tender, slightly sweet vegetables and aromatic tarragon butter creates a dish that is both satisfying and refreshing. Whether you're looking for a healthy and delicious way to enjoy your vegetables or a simple yet elegant side dish to serve at your next gathering, this steamed potatoes and carrots with tarragon butter recipe is sure to please.

Here are our top 8 tried and tested recipes!

STEAMED POTATOES AND CARROTS WITH TARRAGON BUTTER



Steamed Potatoes and Carrots with Tarragon Butter image

Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
1 pound very small Yukon gold or other small waxy potatoes
1 bunch (about 6 medium) carrots, peeled

Steps:

  • Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.
  • Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.
  • Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.

TARRAGON CARROTS



Tarragon Carrots image

Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 3

3 medium carrots, julienned
1 tablespoon butter, melted
1/2 teaspoon dried tarragon

Steps:

  • Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Nutrition Facts :

ROASTED TARRAGON & GARLIC POTATOES



Roasted Tarragon & Garlic Potatoes image

This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.

Provided by MarthaStewartWanabe

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium potatoes, cut into 1 x 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
  • Dump out onto an ungreased cookie sheet and spread out into a single layer.
  • Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.

Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4

BABY CARROTS WITH TARRAGON



Baby Carrots With Tarragon image

A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

4 bunches baby carrots, peeled and trimmed, keep 3-inches of stems left intact
1/4 cup water
3 tablespoons fresh tarragon, minced or 3 teaspoons dried tarragon
2 tablespoons butter
1 tablespoon white wine vinegar
1 tablespoon honey

Steps:

  • Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to 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.

Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6

POTATOES AND CARROTS



Potatoes and Carrots image

This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 6

7 large potatoes, peeled and quartered
9 carrots, julienned
4 large sweet potatoes, peeled and quartered
2 onions, quartered
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
  • Pour oil over entire dish until all ingredients are well coated.
  • Cover or place foil over dish and bake for 2 hours.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g

NEW SEASON CARROTS WITH TARRAGON



New season carrots with tarragon image

A deliciously sweet side dish for the Sunday roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 4

700g young peeled carrots
25g butter
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves

Steps:

  • Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
  • Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium

STEAMED WINTER VEGETABLES



Steamed Winter Vegetables image

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Steps:

  • Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

BABY CARROTS WITH TARRAGON



Baby Carrots with Tarragon image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Sodium     Carrot     Spring     Summer     Healthy     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

4 bunches baby carrots (each about 8 ounces), peeled, trimmed 3 inches of stems left intact
1/4 cup water
3 tablespoons minced fresh tarragon or 3 teaspoons dried
2 tablespoons (1/4 stick) butter
1 tablespoon white wine vinegar
1 tablespoon honey

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.

Tips:

  • Choose small to medium-sized potatoes and carrots for more even cooking.
  • Cut the vegetables into uniform sizes so they cook at the same rate.
  • Do not overcrowd the steamer basket. Leave some space between the vegetables to allow for even cooking.
  • Add a few sprigs of fresh tarragon to the water in the pot to infuse the vegetables with flavor.
  • Use unsalted butter for the tarragon butter to control the amount of salt in the dish.
  • Add a squeeze of lemon juice to the tarragon butter for a brighter flavor.
  • Garnish the steamed vegetables with chopped fresh tarragon before serving for an extra pop of flavor.

Conclusion:

Steamed potatoes and carrots with tarragon butter is a simple yet flavorful side dish that can be enjoyed as part of a healthy and balanced meal. This dish is low in calories and fat, and it is a good source of vitamins and minerals. The tarragon butter adds a delicious and unique flavor to the vegetables, making them a hit with adults and children alike. This recipe is also very versatile and can be easily adapted to your own taste preferences. For example, you can add other herbs or spices to the tarragon butter, or you can use a different type of vinegar. You can also serve the steamed vegetables with a different sauce, such as a yogurt-based sauce or a vinaigrette.

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