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Easy and Pretty Tarragon Vegetables

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“This is a recipe that was included as a side to the 'Scallops with Cauliflower and Potato Puree' recipe that I posted on this site. I've decided to post this seperately, as an independent side dish that could be part of any entree, to make a pretty / tasty presentation.”
READY IN:
26mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sugar snap peas and water in a saucepan, bring to a boil and cook 2 minutes.
  2. Add carrots and butter, cover and cook an additional 2 minutes.
  3. Stir in tarragon, mustard, vinegar and salt.
  4. May serve as a side dish.
  5. 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.

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