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TARRAGON
Tarragon goes well with vegetable dishes, especially
those with a mild delicate flavour. Use with chicken, fish, mild meat
and egg dishes, in salads, sauces, dressings and to make a lovely
flavoured vinegar.
TARRAGON HINTS
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Steep tarragon sprigs in a bottle of white wine vinegar
for 1-2 months. Strain out the tarragon and use the vinegar
in a vinaigrette dressing. |
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Add chopped tarragon to the pan when sauteeing meats
and fish or making omelettes. |
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Add whole leaves to sauces for eggs and fish. |
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Add chopped tarragon to mayonnaise with a few capers,
a dash of milk, salt and pepper to taste for a great salad
dressing or spread. |
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Add whole leaves to cooking water for peas, broccoli,
spinach or tomatoes at the end of the cooking time. Garnish
with whole leaves. |
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Place sprigs of tarragon in the cavity of roasting
chicken. |
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Sprinkle chopped leaves over steamed vegetables like
cauliflower, potatoes, carrots, spinach and add a dash
of tarragon vinegar. |
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Sprinkle whole tarragon leaves over salads. Tarragon
goes well with tomatoes, cheese and fish. |
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