top of page

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.

70 views0 comments

Recent Posts

See All

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

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

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