Tuesday, August 16, 2016

Spring Vegetables With Lemon Tarragon Butter

In the kitchen | by Diana Galban

It's summertime, which I think means we're all supposed to be eating salads, corn on the cob, and heirloom tomatoes. While all of the aforementioned are delicious and perfect for the hot temperatures of summer (which have apparently reached a record high all over this year) sometimes you just want a break from a bowl of leafy greens, or you have run out of citrusy salad ideas (which is my case).

Acouple of months ago, I was browsing through one of my favorite food websites, Food52 and came across a recipe for a colorful vegetable jumble that I was sure would brighten up my non-existent Parisian spring that was running several weeks late. As a bonus, it finally gave me the opportunity to experiment with herbs I rarely cooked with before, such as tarragon ("big, big mistake", like Vivian Ward would say to a sales girl in Pretty Woman).

Potatoes, radishes, leeks, carrots, and bright green peas come together in a butter sauce that is incredibly light and refreshing with the acidity of the lemon and anise notes of the fresh tarragon. It’s an easy and quick dish that can be served right on the pan in the middle of the table along with some baguette and cheese and a crisp white wine. Even though it is the perfect spring recipe, I think it can transition nicely into summer for the days indoor cooking misses you and your silly apron.

For a true summer twist, try charring the carrots and leeks to add a smokiness and color to the dish.

You can find the full, original recipe on Five and Spice.

*Note: Trying to be a fancy pants with the photo, I switched out the pans to a clean one. Don’t be like this gal.