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Steamed Potatoes and Carrots with Tarragon Butter

Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.

  • Servings: 4

Source: Martha Stewart Living, January 2006


  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 1 pound very small Yukon gold or other small waxy potatoes
  • 1 bunch (about 6 medium) carrots, peeled


  1. Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.

  2. Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.

  3. Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.


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