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.

Ingredients

  • 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)

Directions

  1. Dissolve the arrowroot in 1 tablespoon of the vegetable broth to make a paste. Bring the remaining broth to a boil.
  2. 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.
  3. Whisk in the olive oil, and set aside.
  4. Bring the water to a boil and add the salt.
  5. Boil the edamame until beans are tender, 4 to 5 minutes. Drain and serve with the dipping sauce.

CIA FOODIES


Edamame with Tarragon Dipping Sauce

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.

Ingredients

  • 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)

Directions

  1. Dissolve the arrowroot in 1 tablespoon of the vegetable broth to make a paste. Bring the remaining broth to a boil.
  2. 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.
  3. Whisk in the olive oil, and set aside.
  4. Bring the water to a boil and add the salt.
  5. Boil the edamame until beans are tender, 4 to 5 minutes. Drain and serve with the dipping sauce.

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