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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Jose Guevara
[email protected]This recipe needs more work.
Gift ayomide
[email protected]I would not recommend this recipe to anyone.
Dha Multiple
[email protected]This recipe is a waste of time and ingredients.
JeremyMindset
[email protected]I followed the recipe exactly but my vegetables didn't turn out as good as the picture.
Altaf Ahmed
[email protected]This recipe is too bland for my taste.
Onneile Gabanakgosi
[email protected]I'm not sure what I did wrong, but my vegetables turned out mushy.
Azeez Ganiyat
[email protected]This dish is a great way to use up leftover herbs.
Betzabet Rodriguez
[email protected]I love the way the herbs add flavor to the vegetables.
Fola Ade
[email protected]This dish is perfect for a summer cookout.
NIPA Sarker
[email protected]I'm so glad I found this recipe. It's a great way to add more vegetables to my diet.
4x Robi vai
[email protected]I made this dish for my family and they all loved it. We will definitely be making it again.
Alim Bepari
[email protected]This dish is a great way to get your kids to eat their vegetables.
Israel Bowman
[email protected]I love how versatile this recipe is. You can use any vegetables you have on hand.
Billie Lackey-Turknett
[email protected]This recipe is so easy to follow. I'm a beginner cook and I was able to make it without any problems.
Kevin Kim
[email protected]I'm not a big fan of vegetables, but this dish was actually really good.
Michelle Botha
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the flavors.
Nkosikhona Junior
[email protected]This recipe is a great way to use up leftover vegetables.
Mayo Crazy
[email protected]These herbed julienned vegetables are a delicious and healthy side dish that is easy to make. I love the combination of flavors and textures.