top of page
Search

Tarragon Carrots with Green Beans

1 cup halved beans: haricots verts (French green beans), Dragon Tongue or Romano

1/2 cup water

14 ounces carrots, cut into 1 1/2-inch pieces

2 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh tarragon

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Combine haricots verts, water, and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes or until carrots are just tender. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add butter; cook 2 minutes, stirring to coat. Stir in tarragon, salt, and pepper.


Thanks Cooking Light for this fantastic recipe.

80 views0 comments

Recent Posts

See All

Ethiopian-Style Collard Greens

1.5 lbs of collards, stemmed and finely chopped 1 c. minced onion or leeks 2 T. water 1/4 c. olive oil 2 T. minced fresh garlic 1 medium tomato, very finely chopped 1 medium jalapeno pepper, sliced 1

Fall Harvest Gratin

2 T. olive oil 1 clove garlic, minced 1 leek, roughly chopped 1 medium sweet potato, peeled and diced into 1-inch cubes 1 medium beet, peeled and diced into 1-inch cubes 2 handfuls brussels sprouts, h

Curried Green Tomatoes, Butternut Squash and Lentils

6 medium green tomatoes 1 medium to large onion 1 ½ cups peeled, and cubed butternut squash 1 hot pepper 3 gloves of garlic 1 cup red lentils, picked over and rinsed (or other lentil of your choice) 1

bottom of page