Ingredients
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
1 pound very small Yukon gold or other small waxy potatoes
1 bunch (about 6 medium) carrots, peeled
Preparation
Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.
Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.
Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.
