Carrots And Celery Au Beurre Tarragon Recipes

TARRAGON GLAZED CARROTS

Steps:

• In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
• Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
• Drain water from the pot.
• Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

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.

GLAZED CARROTS WITH TARRAGON

Steps:

• Put the carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat.
• Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.)
• Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.)

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.

CARROTS AND CELERY TARRAGON

Steps:

• In a large skillet, melt butter over medium heat.
• Add all remaining ingredients.
• Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.

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.

POTATOES APPLEYARD

Steps:

• Peel potatoes. Slice thin. Melt 2 tablespoons butter in a large iron frying pan. Put a layer of potatoes into pan. Dot with butter, sprinkle with cheese, onion, and seasonings. Repeat until you have 4 layers. Put extra butter on top layer. Now pour milk and cream into pan. The liquid should come up to the top layer but not cover it. It is somewhat difficult to give precise amounts of ingredients because size of potatoes and pans vary. If you're in doubt, be generous. Bake all in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 35-40 minutes longer. The potatoes should absorb all the liquid and be brown on top and a glazed brown underneath. Cut into pie-shaped wedges on a hot platter. If the pan is thoroughly buttered to begin with, the wedges will come out with no trouble.

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.

ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
• In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
• Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
• Pour in vegetable stock, raise heat, and bring to a boil.
• Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
• Remove from heat and, using a regular or immersion blender , carefully puree soup.
• If desired, add butter to soup and stir until it is melted and evenly incorporated.
• Season to taste with salt and freshly ground black pepper.

CARROTS AND CELERY AU BEURRE TARRAGON

Steps:

• Heat oil on medium heat in a large skillet or fry pan that can be covered. Add butter and melt. Place carrots in pot and cover. Cook on low heat for 15 minutes. Turn carrots during cooking to cook evenly. Add celery and tarragon and cook for 20 minutes. Gently turn carrots and celery during last 20 minutes of cooking, two times, to cook evenly.