TLC Cooking "Emeril's Carrots and Parsnips with Tarragon"

Emeril's Carrots and Parsnips with Tarragon

YIELD 4 servings

INGREDIENTS

3 tablespoons	butter
1 tablespoon	olive oil
1 ½ pounds	parsnips, sliced into ¼ inch rounds
1 ½ pounds	carrots, sliced into ¼ inch rounds
2 tablespoons	thinly sliced shallots
1 cup	chicken stock
1 pound	green beans, ends trimmed
¾ teaspoon	salt
¼ teaspoon	freshly ground white pepper
1 ½ tablespoons	chopped fresh tarragon

PREPARATION:

Method:

Set a 12-inch sauté pan over medium-high heat. Once it's hot, add the butter and olive oil. When the butter has melted, add the carrots and parsnips and cook, stirring occasionally, until they are lightly caramelized, about 8 minutes. Add the shallots and mix well; sauté until fragrant, about 30 seconds. Add the green beans, chicken stock, salt and pepper and continue to cook on a high simmer, stirring occasionally, until the vegetables are tender and the liquid has evaporated, about 7 minutes. Sprinkle with the tarragon and toss to blend. Serve hot.
Editor's Note: Use organic, locally-grown produce as much as possible. Try no-chicken broth for a vegetarian dish.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Traceability Episode of Emeril Green.

This recipe appears in: Vegetarian

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