Herbed Julienned Vegetables

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 bunch fresh tarragon (or herbs of your choice)
• 3 tablespoons butter
• 2 medium carrots
• 3 celery ribs
• 1 medium turnip
• salt and pepper

Recipe

• 1 reserve 4 sprigs of tarragon for garnish. remove the leaves from the remaining tarragon sprigs and chop them.
• 2 with a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
• 3 make a parchment paper lid to fit the saute pan: fold a square of parchment in half, triangularly, then in half again. fold it over once or twice more to form a slender cone.
• 4 holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
• 5 unfold the paper round.
• 6 warm the butter until soft and brush a little over the paper round. heat the remaining butter in the saute pan. add the vegetable julienne and the herbs. salt and pepper to taste and stir.
• 7 set the paper round on the vegetables, butter-side down. cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
• 8 serve immediately.