HERBED JULIENNED VEGETABLES
This is a beautiful and tasty way to make your diners pay attention to their vegetables! The combination of carrots, celery and turnip provides a mild but flavorful side dish. Take advantage of the seasons, altering the herbs and vegetables to follow your inspiration - tender asparagus spears with chives or chervil in the spring or wild mushrooms with rosemary in the fall.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
- With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
- Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone.
- Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
- Unfold the paper round.
- Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir.
- Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
- Serve immediately.
Nutrition Facts : Calories 102.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 141.5, Carbohydrate 5.8, Fiber 1.9, Sugar 3.2, Protein 0.9
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[email protected]I can't wait to try this recipe with different herbs.
Monta Ayari
[email protected]This dish is a great way to use up leftover vegetables.
Sihina sihina
[email protected]I would definitely recommend this recipe to others.
Akbar Shah
[email protected]This is a great recipe for a light and healthy lunch.
tulsiram Oli
[email protected]I'm not a vegetarian, but I really enjoyed this dish.
Dagger onyeka
[email protected]The vegetables were a bit too oily for my taste, but overall the dish was good.
Farah Ahmed
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Samina Farooq
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Khaist a
[email protected]This dish is a great way to get your kids to eat their vegetables.
Inaaya Kamran
[email protected]I wasn't sure how the herbs would taste together, but they actually worked really well.
Mary Margaret Martinez
[email protected]The vegetables were a bit too crunchy for my taste, but the flavors were still good.
sangit raaga
[email protected]I love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Sanu magar
[email protected]This is a great recipe for a healthy and flavorful side dish.
mahlogonolo H
[email protected]The flavors in this dish were incredible. I will definitely be making it again.
Lenworth Brady
[email protected]I'm not usually a fan of vegetables, but this dish was amazing!
M4D SYA
[email protected]This was a hit at my dinner party! The vegetables were perfectly cooked and the herbs added a delicious flavor.