Roasted Tater Rounds With Green Onions Tarragon Recipes

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ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER



Roasted Vegetables with Garlic-Tarragon Butter image

Provided by Brad Avooske

Categories     Garlic     Herb     Mushroom     Onion     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Bell Pepper     Squash     Spring     Bon Appétit     California     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
  • Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

TATER TARTS



Tater Tarts image

These bite-size potato appetizers combine the tang of sour cream, the sharpness of pepper jack and the distinct flavor of cilantro to make a delectable snack that's easy to prepare. -Sona Massey, Stephens, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
1-1/2 pounds medium potatoes, peeled and cubed (about 4 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
1 cup shredded pepper jack cheese
2 green onions, finely chopped
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sliced ripe olives, drained

Steps:

  • Preheat oven to 400°. Divide dough in half. On a lightly floured surface, roll out each pastry to a 12-in. circle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press circles onto the bottoms and up the sides of ungreased mini-muffin cups. Prick bottoms with a fork. Bake 8-10 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain., In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice.

Nutrition Facts :

GREEN ONION TARTAR SAUCE



Green Onion Tartar Sauce image

Here's a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. -Roger Slivon, Genesee Depot, Wisconsin

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 9

1/2 cup mayonnaise
2 green onions, finely chopped
1 whole dill pickle, finely chopped
2 tablespoons sour cream
1 teaspoon minced fresh parsley
1 teaspoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon dried tarragon
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SAUTEED TARRAGON RADISHES



Sauteed Tarragon Radishes image

Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup unsalted butter, cubed
6 pounds radishes, quartered (about 9 cups)
1/4 cup white wine or water
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.

Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.

ROASTED ONION, CAPER, AND TARRAGON SAUCE



Roasted Onion, Caper, and Tarragon Sauce image

Categories     Sauce     Milk/Cream     Herb     Onion     Roast     Quick & Easy     Vinegar     White Wine     Winter     Tarragon     Parsley     Capers     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 large onions (about 3/4 pound each), unpeeled and untrimmed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/4 cup dry white wine
3 tablespoons drained bottled capers
1 teaspoon white-wine vinegar
1 tablespoon minced fresh tarragon leaves or 3/4 teaspoon dried, crumbled
2 tablespoons minced fresh parsley leaves
1 tablespoons thinly sliced fresh chives or scallion greens

Steps:

  • In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
  • Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.

LEMON-ROASTED SQUASH WITH TARRAGON



Lemon-Roasted Squash with Tarragon image

Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 medium butternut squash (about 3 pounds), peeled and cut into 3/4-inch cubes
2 medium zucchini, halved lengthwise and cut into 3/4-inch slices
2 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced fresh tarragon

Steps:

  • Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

Nutrition Facts :

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