Herbed Julienned Vegetables

READY IN: 25mins




  • Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
  • With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
  • 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.
  • 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).
  • Unfold the paper round.
  • 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.
  • 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.
  • Serve immediately.