1 pound baby vegetables zucchini, pattypan squash, carrots, etc.
2 tablespoons tarragon fresh chopped
2 cloves garlic sliced thin
0.5 teaspoon ground pepper fresh black
2 tablespoons sea salt
5 ounces butter sweet 1 stick plus 2 tablespoons
5 tablespoons water cold
Equipment
frying pan
whisk
pot
colander
Directions
Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown.
Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed.
