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.
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
- 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.
- 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.
- 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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