Mixed Baby Vegetables in Herb Butter

By akselden

Ingredients

• 2 cups baby white and orange carrots, peeled
• 2 cups haricots vert, cut on the diagonal
• 2 cups small Brussels sprouts, trimmed and cut in half
• 2 cups baby beets, assorted colors, peeled
• 2 cups baby squash, quartered
• 1/2 to 1 stick butter
• 1/4 cup each chopped parsley and chives
• A few leaves of tarragon, chopped fine
• Salt and pepper, to taste

Preparation

Step 1

In a large pot of boiling salted water blanch each of the vegetables until just cooked through, then quickly shock in ice water, to stop the cooking and preserve the color. (You can do this up to a day in advance. Reheat vegetables in a saute pan with a few drops of water and a little butter.) Add melted butter, season to taste with chopped herbs and a little salt and pepper, if desired. Toss and serve immediately.