Carrots and Celery Tarragon
Brighten your table with the simple elegance of Carrots and Celery Tarragon, a quick and flavorful side dish that's perfect for weeknight dinners or special occasions. This recipe combines tender, sautéed carrots and celery with the aromatic warmth of fresh tarragon, enhanced by a buttery olive oil base and a splash of vegetable broth for added depth. Ready in just 25 minutes, this vibrant dish balances a delightful crunch with melt-in-your-mouth seasoning, making it an ideal accompaniment to roasted chicken, seared fish, or plant-based mains. With minimal prep and wholesome ingredients, this recipe is as healthy as it is versatile—an easy way to elevate everyday vegetables with fresh herbs and classic French flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium carrots
- 4 medium celery stalks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh tarragon leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup vegetable broth
Instructions
Peel the carrots and cut them into thin, diagonal slices about 1/4 inch thick.
Wash the celery stalks and trim the ends. Slice them diagonally into pieces roughly the same size as the carrots.
In a large skillet or sauté pan, melt the butter over medium heat and add the olive oil to prevent it from burning.
Add the carrots to the pan and sauté for 2-3 minutes, stirring occasionally, until they begin to soften.
Add the celery to the pan and continue cooking for another 2-3 minutes, mixing gently to combine with the carrots.
Sprinkle the salt, black pepper, and fresh tarragon leaves over the vegetables, stirring to evenly distribute the seasoning.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pan with a lid and let the vegetables cook for 6-8 minutes, or until they are tender but still have a slight crunch.
Remove the lid and increase the heat to medium-high to allow any excess liquid to evaporate, stirring frequently for about 1-2 minutes.
Taste and adjust seasoning if needed. Transfer the carrots and celery to a serving dish and garnish with additional fresh tarragon, if desired.
Serve warm as a side dish to complement chicken, fish, or vegetarian mains.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
