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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 head(s) cauliflower |
1 head(s) broccoli |
1/2 pound(s) brussel sprouts |
1/2 pound(s) green beans, fresh |
12 ounce(s) carrots, baby |
4 beets, small |
3/4 cup(s) butter, unsalted |
1/2 cup(s) wine, white |
1 teaspoon(s) tarragon |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
Directions:
1. Trim the cauliflower, leaving only enough of the core to keep the florets intact. Separate the broccoli florets from the stalk.
2. In a large saucepan of boiling salted water, cook the vegetables one at a time. Remove, run under cold water and drain.
3. Cauliflower - 10 min
4. Brussel sprouts - 5 min
5. Broccoli - 2-3 min
6. Green Beans - 5 min
7. Carrots - 12 min
8. Beets - 25 min (Slip skins off beets and slice)
9. Refrigerate each vegetable in a separate container until 1 hour before serving. Let vegetables return to room temperature before proceeding. Place cauliflower in the center of a heatproof platter and arrange others around, like a wreath. Melt butter, add wine, tarragon and salt and pepper. Simmer 1 min.
10. Moisten vegetables with 1/4 of butter. Bake at 300 degrees for 30 minutes or until warm.
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