1. Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them. 2. With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long. 3. 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. 4. 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). 5. Unfold the paper round. 6. 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. 7. 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. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
