Baby Carrots and Green Beans in Tarragon Butter
- 12 ounces trimmed baby carrots
- 12 ounces trimmed green beans, preferably haricots verts
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh tarragon or
- 1 teaspoon dried tarragon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions:
When the main course calls for a brightly colored, crisp-tender side dish, this is the technique to use.
- Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 5 minutes. Remove from the water with a skimmer and place in a colander. Rinse under cold water. Pat dry with paper towels.
- In the same pot of boiling water, cook the green beans until barely tender, about 3 minutes. Drain and rinse under cold water. Pat dry. (The vegetables can be prepared up to 1 day ahead, wrapped in paper towels, stored in self-sealing plastic bags, and refrigerated.)
- In a very large skillet, melt the butter over medium heat. Add the shallots and cook for 1 minute. Add the carrots and green beans and cook, stirring occasionally, until heated through, about 6 minutes. Stir in the tarragon and season with the salt and pepper. Transfer to a warmed serving dish and serve hot.