Steamed Vegetables with Lemon Tarragon Butter
For a delicious spin on steamed vegetables, make this dish using both fresh tarragon and tarragon vinegar. Your taste buds won't know what hit them - and they'll like it!
Ingredients
- 2 pound mixed vegetables, (baby carrots, zucchini and sugar snap peas)
- 6 ounce butter, cut into cubes
- 2 shallots, finely chopped
- 5 tablespoon tarragon vinegar
- juice of half a lemon
- 3 tablespoon chopped fresh tarragon
Instructions
- Lightly steam or boil the mixed vegetables, starting with the baby carrots, then adding the sliced zucchini and finally the sugar snap peas.
- Melt a cube of the butter in a small pan.
- Add the shallots and cook for 3 minutes, until softened.
- Pour in the vinegar and cook until reduced by half.
- Remove the pan from the heat and carefully whisk in the rest of the butter cubes.
- Stir in the lemon juice and the chopped tarragon.
- Season with a little salt and black pepper.
- Pour the warm sauce over the hot steamed vegetables.