Recipe: Steamed Vegetables with Lemon Tarragon Butter and Lemon and Mustard Vinaigrette with Garlic - Two dressings for steamed vegetables

Outbacks's Vegetable Seasoning recipe is not available on the Internet yet. Here are two recipes that can be used with steamed vegetables.

STEAMED VEGETABLES WITH LEMON TARRAGON BUTTER
Source: rec.food.recipes/Andy & Shell/2000
Servings: 6

2 lb mixed vegetables, baby carrots, baby courgettes and sugar snap peas)
6 oz butter, cut into cubes
2 shallots, finely chopped
5 Tbsp tarragon vinegar
juice of half a lemon
2 to 3 Tbsp chopped fresh tarragon

Lightly steam or boil the mixed vegetables, starting with the baby carrots, then adding the sliced courgettes and finally the sugarsnap peas.

Melt a cube of the butter in a small pan. Add the shallots and cook for 3 minutes until softened. Pour in the vinegar and cook until reduced by half. Remove the pan from the heat and carefully whisk in the rest of the butter cubes.

Stir in the lemon juice and the chopped tarragon. Season with a little salt and black pepper. Pour the warm sauce over the hot steamed vegetables.

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LEMON AND MUSTARD VINAIGRETTE WITH GARLIC
Source: Reversing Heart Disease, Dr. Dean Ornish
Servings: 2

3 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 tsp balsamic vinegar
1/4 tsp freshly minced garlic
1 tsp dried tarragon
salt
freshly ground black pepper

Mix the first 5 ingredients. Add salt and pepper to taste.

Use this for any of your favorite steamed vegetables such as broccoli, spinach, zucchini or other varieties of squash. It is also good on cold salads.

Yield: 1/4 cup (2 servings)