Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt
. Wash the baby vegetables under cold water in colander
vegetables in boiling water for 2 minutes, drain
in cool water. Dry well.
In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer
reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter
also add the vegetables, tarragon
, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.