Steamed Potatoes And Carrots With Tarragon Butter Food

STEAMED POTATOES AND CARROTS WITH TARRAGON BUTTER

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.

POTATOES AND CARROTS

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.

ROASTED TARRAGON & GARLIC POTATOES

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.

POTATOES AND CARROTS FAMILY-STYLE

Steps:

• Peel the potatoes and cut them into quarters.
• Cut the onion crosswise into very thin slices. There should be about 2 cups.
• Cut the carrots crosswise into very thin slices. There should be about 1 2/3 cups.
• Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.

ROASTED POTATOES AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
• Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

TARRAGON CARROTS

Steps:

• Cook carrots in salted water until tender, drain.
• Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
• Place carrots in a serving dish, pour butter over them and toss.

BABY CARROTS WITH TARRAGON

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.

TARRAGON CARROTS

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.

TARRAGON POTATOES

Steps:

• In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.

NEW SEASON CARROTS WITH TARRAGON

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.