Tarragon Vegetables Recipes

LINGUINE WITH TARRAGON VEGETABLES

Steps:

• In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
• Meanwhile, in large bowl, combine all remaining ingredients except cheese.
• Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.

SWEET TARRAGON-MARINATED VEGETABLES

Steps:

• Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper.
• Combine vegetables in a shallow dish and toss with the marinade.
• Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally.
• Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.

TARRAGON FISH AND VEGETABLES

Steps:

• Heat oven to 400°F. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Arrange orange roughy fillets in ungreased 13x9-inch (3-quart) glass baking dish. If desired, sprinkle each fillet with salt and pepper. Top each with 1/4 of vegetable mixture, tarragon and butter.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

EASY AND PRETTY TARRAGON VEGETABLES

Steps:

• Place sugar snap peas and water in a saucepan, bring to a boil and cook 2 minutes.
• Add carrots and butter, cover and cook an additional 2 minutes.
• Stir in tarragon, mustard, vinegar and salt.
• May serve as a side dish.
• Note: If fresh tarragon is unavailable, may use dried, but start with a pinch, and taste from there. Also, the matchstick cut carrots should be about the same length as the snap peas.

LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
• Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
• Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
• Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
• Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
• Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.