Baby Carros And Beets With Tarragon Yogurt Dip Recipes

BABY CARROTS WITH TARRAGON

Steps:

• Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
• Reduce heat to medium-low; cover and cook 3 minutes.
• Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
• Remove skillet from heat; toss carrots with tarragon.

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.

RANCH DIP AND BABY CARROTS

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

TARRAGON-YOGURT DIP

Steps:

• In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.

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 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.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

PICKLED TARRAGON BABY CARROTS

Steps:

• In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
• Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

BBQ BABY CARROTS WITH DILL-YOGURT SAUCE

Steps:

• FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
• FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
• Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
• TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.

BABY CARROS AND BEETS WITH TARRAGON YOGURT DIP

Steps:

• Blend together the dip ingredients and taste for seasoning. Allow dip to stand for 1/2 hour to blend flavors and serve with baby carrots and beets as a first course or appetizer. Leftover dip can also be used as a salad dressing