Tarragon!

Favorite ways to use up fresh tarragon? Just made this: http://www.modernbeet.com/archives/606 and it was quite tasty. Other ideas?

  • 1670 views
  • 11 Comments

11 Comments

angiegeyser May 5, 2012
The tarragon aioli that goes with these fish sticks is delicious:

http://food52.com/recipes/12012_lime_and_tarragon_aioli_with_pankocrusted_fish_sticks
 
meulenbeld May 5, 2012
Yeah to all the above, but it seems to me we're forgetting the most important one of all: bearnaise sauce!
 
cookingProf May 5, 2012
Crumbled feta mixed with chopped tarragon, cumin seeds and finely chopped walnuts. Refrigerated overnight and served on crackers or bread.
 
rt21 May 5, 2012
How about green goddess dressing!
 
pierino May 5, 2012
Roast chicken of course. But it's also an herb that is friendly to scallops, veal and even brussels sprouts.
 
hardlikearmour May 5, 2012
It also pairs surprisingly well with blueberries so consider incorporating it into a cobbler, pie, or muffins.
 
Reiney May 5, 2012
Ice cream!

(It's important to ensure that the tarragon is a true liquorice-y flavour instead of grassy, as many can be.)
 
lloreen May 5, 2012
Excellent in a light olive oil, mustard, and lemon vinaigrette for lightly boiled green beans. Something about the sweetness of the tarragon really compliments green beans
 
sexyLAMBCHOPx May 5, 2012
Tarragon chicken salad or compund butter
 
sexyLAMBCHOPx May 5, 2012
Here's one of my favorite Food52 salads that has a tarragon buttermilk dressing : http://www.food52.com/recipes/1687_boston_greens_with_tarragon_buttermilk_dressing_red_pears_and_toasted_hazelnuts
 
Benny May 5, 2012
There are so many ways to use this herb. Its great in dressings. its a key flavor in a chicken wild rice soup recipe of mine, and also fabulous tossed in with veggies sauted in butter. Occasionally, I'll toss some whole tarragon leaves along with an assortment of micro greens as a garnish or small side salad. Its also a key flavor in a couple of my sausage recipes. I can probably think of at least 20 more, but I'll leave it at that.
 
Recommended by Food52