This french herb is sometime under utilized in our american style cuisine. Here’s couple of recipe to inspire you!
Green Goddess Potato Salad
- 2 lb. potatoes, 1/2 inch cubes –
- 1 1/2 tsp. kosher salt, plus more for the water
- 4 oz. snap peas, trimmed
- 3 stalks celery, chopped, plus 1/2 cup celery leaves
- 1/2 c. mayonnaise
- 1/2 c. fresh parsley, plus chopped parsley for topping
- 1/4 c. buttermilk
- 1/4 c. chopped fresh chives, plus more for topping
- 2 tbsp. fresh lemon juice (from 1 lemon)
- 2 tbsp. chopped fresh tarragon
- 2 anchovy fillets
- 2 medium shallots, roughly chopped
- 1 small ripe avocado
- Black pepper, to taste
- 1Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
- 2Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
- 3Meanwhile, make the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
- 4Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.
How to Freeze Tarragon
- Always wash your herbs. Wash in water to remove any debris. …
- Strip the leaves.
- Prepare. Place 2 TB in each compartment and cover completely with oil or water.
- Store. Store your cubes in airtight containers or in baggies with all of the air removed to prolong freezer-life.
Creamy Tarragon Chicken
- 1 to 2 tablespoons olive oil
- 4 to 6 small chicken breast fillets
- 2 shallots or 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 160 ml (2/3 cup) dry white wine
- 125 ml (1/2 cup) chicken stock
- 125 ml (1/2 cup) double cream (heavy whipping cream) or soya cream (see Kitchen Notes)
- 1 tablespoon cornflour (US: cornstarch) mixed with 1 tablespoon water
- 1 tablespoon fresh tarragon, finely chopped (see Kitchen Notes)
- parsley, finely chopped
- sea salt
- freshly cracked pepper
- Heat the oil in a large skillet or saucepan over high heat.
- Season the chicken breasts generously with salt and pepper.
- Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
- Add a bit more oil to the pan as needed.
- Add the shallots (or onions) and garlic. Cook for a few minutes until they have softened.
- Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.
- Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
- Pour in the chicken stock and cream, together with the fresh tarragon.
- Let the sauce simmer gently for a few minutes.
- Taste for seasoning and add salt and pepper as needed.
- Slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour slurry – use as much as you need until the sauce has thickened slightly.
- Return the chicken to the pan and place them in the sauce.
- Turn the heat down to low-medium, and place a lid on the saucepan.
- Cook gently for 5 to 10 minutes, or until the chicken pieces have cooked through.
- Garnish with parsley or more tarragon before serving.