Makes 4 servings
Salted edamame is a protein-rich snack that is perfect for a happy hour or party snack. It’s great on its own, sprinkled with seasoned salt, or alongside a tangy dip, like this tarragon dipping sauce. If you don’t love tarragon, substitute any herb that you prefer.
- 3/4 teaspoon arrowroot
- 1/2 cup low-sodium vegetable broth
- 1/4 cup white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon minced tarragon
- 1 teaspoon minced shallot
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 6 cups water
- 1/2 teaspoon kosher salt
- 4 cups edamame in pods (frozen or fresh)
- Dissolve the arrowroot in 1 tablespoon of the vegetable broth to make a paste. Bring the remaining broth to a boil.
- Stir the paste into the broth and allow the broth to thicken slightly. Remove from the heat and add the vinegar, mustard, salt, pepper, tarragon, shallot, and garlic.
- Whisk in the olive oil, and set aside.
- Bring the water to a boil and add the salt.
- Boil the edamame until beans are tender, 4 to 5 minutes. Drain and serve with the dipping sauce.