Trim the cauliflower, leaving only enough of the core to keep the florets intact. Separate the broccoli florets from the stalk.
In a large saucepan of boiling salted water, cook the vegetables one at a time. Remove, run under cold water and drain.
1. Cauliflower - 10 min
2. Brussel sprouts - 5 min
3. Broccoli - 2-3 min
4. Green Beans - 5 min
5. Carrots - 12 min
6. Beets - 25 min (Slip skins off beets and slice)
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.
Moisten vegetables with 1/4 of butter. Bake at 300 degrees for 30 minutes or until warm.
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