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Print this Recipe    Steamed Veggies

Steamed Vegetables with Lemon Tarragon Butter
Serves 6

900g/2lb mixed vegetables, (baby carrots, baby courgettes and sugar snap peas)
175g/6oz butter, cut into cubes
2 shallots, finely chopped
5 Tbsp tarragon vinegar (see tip)
juice of half a lemon
2-3 Tbsp chopped fresh tarragon

Lightly steam or boil the mixed vegetables, starting with the baby
carrots, then adding the sliced courgettes and finally the sugar
snap peas.

Melt a cube of the butter in a small pan. Add the shallots and cook
for 3 minutes until softened. Pour in the vinegar and cook until
reduced by half. Remove the pan from the heat and carefully whisk
in the rest of the butter cubes.

Stir in the lemon juice and the chopped tarragon. Season with a
little salt and black pepper. Pour the warm sauce over the hot
steamed vegetables.

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