Vegetable Bundles With Tarragon Citrus Dip Recipes

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ROASTED VEGETABLES WITH TARRAGON DIP



Roasted Vegetables with Tarragon Dip image

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/2 lb fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflower florets
1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt
Tarragon sprigs, if desired

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
  • In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

TARRAGON VEGETABLE DIP



Tarragon Vegetable Dip image

This creamy dip calls for dried tarragon so you can make it for get-togethers throughout the year.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 10

Number Of Ingredients 8

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
Dash of salt
Tarragon sprig, if desired
Assorted fresh vegetables

Steps:

  • In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
  • Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 bundles.

Number Of Ingredients 9

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Steps:

  • Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Nutrition Facts :

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP



Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

  • For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
  • For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

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2016-01-04 25 24 bundles. As seen on: Giada Entertains, Episode 1. Girl’s Night In. For the dip: in a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry. For the bundles: make small bundles …
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  • For the dip: in a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
  • For the bundles: make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.


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2011-09-12 Step 3. Lay one leek green strip on cutting board. Set a serving size of vegetables on the green and tie bundle in a knot. ( I used 5 to 6 carrot sticks to a bundle - will do bundles of individual vegetable …
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  • Calculate your servings per person ( 5 or 6 sticks/spears per person) Cut vegetables into 4-inch lengths. Cook or steam vegetables until just tender, immediately plunge into cold water, drain and lay on towel to dry.
  • Bring water to boil in a shallow pan. Cut leek greens into 12 inch strips about 3/8inches wide. Blanch in boiling water for 1 minute and immediately plunge in ice water bath to cool. Put on towel to dry.
  • Lay one leek green strip on cutting board. Set a serving size of vegetables on the green and tie bundle in a knot. ( I used 5 to 6 carrot sticks to a bundle - will do bundles of individual vegetable next time around) Trim excess on the diagonal with a kitchen scissor leaving an inch or so to make for a great looking tie. Set on a tray, cover and refrigerate until serving time.
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  • Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
  • Transfer cooled carrots from ice water to prepared baking sheet. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water and draining on paper towels when cold: asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes. (Vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe.)
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