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.