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Baby Vegetables with Tarragon Nage

See full recipe on: Cooking Channel



Ingredients

2 tablespoons sea salt
1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.)
2 cloves garlic, sliced thin
5 ounces sweet butter (1 stick plus 2 tablespoons)
5 tablespoons cold water
2 tablespoons fresh tarragon, chopped
1/2 teaspoon fresh ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 336
Fat 29g 45%
Carbs 17g 5%
Protein 4g 9%
Fiber 4g 19%
Cholesterol 76mg 25%
Sodium 880mg 36%
     
Fat
Carbs
Protein

Preparation






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