Total Time
Prep 10 mins
Cook 30 mins

This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says.

Ingredients Nutrition


  1. Preheat the oven to 300°.
  2. In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
  3. Add pearl onions, cover and simmer over low heat until tender, about 8 minutes. Transfer onions to a large shallow baking dish.
  4. Add carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish.
  5. Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes). Cover the vegetables with foil and keep warm in the oven.
  6. Boil the vegetable cooking liquid over high heat for about 5 minutes, until it is reduced to one cup. Remove from heat and whisk in butter, 1 tablespoon at a time. Stir in minced tarragon, parsley, chives and garlic. Season with salt and pepper.
  7. Pour sauce over vegetables, toss and serve.
Most Helpful

This recipe alone has convinced me to check out the cookbook. I halved the recipe and that seemed to work fine. I cut back on the butter by 1 1/2T and the sauce still tasted quite rich. I could drink the "sauce" for dinner all by itself. Then again the vegetables are to-die-for.

sugarpea September 07, 2005

We love this! Elmo is right, the sequence of the vegetables in the water makes all the difference. Be sure not to overcook the zucchini as it will get mooshy, but still is tasty!

Queen Dragon Mom August 31, 2005

This was a bit time consuming but a brilliant way to cook veggies. Each veggie is cooked only as long as it needs to be & flavors the water which becomes a delicious sauce!! This will be forwarded to my mom who always has guests & will appear regularly on my table!

Elmotoo August 30, 2005