TARRAGON VEGETABLE BROTH
An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific.
Provided by sugarpea
Categories Stocks
Time 1h10m
Yield 3 cups vegetable broth
Number Of Ingredients 12
Steps:
- In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
- Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
- Strain just before using; broth can be refrigerated up to 3 days.
Nutrition Facts : Calories 104.5, Fat 0.3, SaturatedFat 0.1, Sodium 61, Carbohydrate 14.3, Fiber 2.8, Sugar 5.8, Protein 1.7
TARRAGON VEGETABLE BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.
ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
- In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
- Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
TUNA IN TOMATO-TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
- In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.
LEEK, POTATO, AND TARRAGON SOUP
Categories Soup/Stew Milk/Cream Potato Appetizer Quick & Easy Yogurt Leek Winter Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
TURBOT POACHED IN TARRAGON BROTH
Provided by Molly O'Neill
Categories dinner, project, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Have a fishmonger fillet and skin the turbot, then save and chop the bones for you. Rinse bones for 1 hour under cold running water.
- Roughly chop half of the onion, shallots, carrots, leeks, celery and tomatoes. Julienne the remaining onions, shallots and leeks. Thinly slice the remaining carrots and celery. Peel, seed and dice the remaining tomato.
- Fill a stockpot halfway with water and bring to a boil. Add the fish bones and blanch for 2 minutes. Drain, rinse and return them to the pot with 2 quarts water. Boil, lower the heat and simmer, uncovered, 20 minutes.
- Strain the stock through a fine-mesh sieve, discard the bones and return stock to the pot. Add the roughly chopped vegetables, garlic, white peppercorns and cayenne and bring to a boil. Simmer for 45 minutes, skimming the foam off the top. Add the wine and vinegar; simmer 15 minutes more.
- Strain the stock, discarding solids. Return stock to the pan and add 1 1/2 bunches of the tarragon and the rosemary, basil and mint. Cover the pot and set aside to infuse for at least a half-hour.
- Bring a pot of salted water to a boil and add the remaining vegetables. Cook until just tender, about 3 minutes, then plunge them into cold water to stop the cooking. Drain and set aside.
- Reserve 4 small sprigs of tarragon for garnish and chop the rest. Set aside.
- Season the fish with salt and pepper. Strain the stock, discarding the herbs. In a deep skillet, heat the broth. When just simmering, add the fillets. Cook for 3 minutes; turn and cook until opaque throughout, about 3 more minutes. Remove the fillets and keep warm.
- Add the cooked vegetables to the hot broth and heat them. Swirl in the butter and add the chopped tarragon. Season to taste with salt and pepper. Place the fillets in four soup bowls and spoon the tarragon broth and vegetables over them. Add the tarragon sprigs and serve.
More about "tarragon vegetable broth recipes"
CHICKEN TARRAGON SOUP – GOOD DINNER MOM
From gooddinnermom.com
4.9/5 (13)Total Time 35 minsCategory Soups And StewsCalories 562 per serving
- Peel and finely chop the onion and garlic. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
- Add the olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken pieces, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add the heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
- Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
GROWING TARRAGON IN THE HERB GARDEN - GARDENING …
From gardeningknowhow.com
TARRAGON TUSCAN SOUP - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
Cuisine ItalianCategory SoupServings 8Total Time 40 mins
BORSCHT RECIPE: A HEARTY VEGAN BEET SOUP - DR. AXE
From draxe.com
SEAFOOD EN BRODO WITH TARRAGON PESTO RECIPE | BON APPéTIT
From bonappetit.com
VEGAN MUSHROOM SOUP WITH TARRAGON - THE PESKY VEGAN
From thepeskyvegan.com
HOW TO GROW AND CARE FOR FRENCH TARRAGON | GARDENER'S PATH
From gardenerspath.com
TARRAGON CHICKEN WITH VEGETABLES - RACHEL COOKS®
From rachelcooks.com
FENNEL AND TARRAGON AND VEGETABLE BROTH RECIPES
From supercook.com
HOW TO MAKE VEGETABLE STOCK RECIPE - FOOLPROOF LIVING
From foolproofliving.com
TARRAGON RECIPES
From allrecipes.com
FRENCH-INSPIRED FENNEL AND TARRAGON VEGETABLE STEW
From stonepierpress.org
A CULINARY GUIDE TO TARRAGON, PLUS 9 RECIPES USING TARRAGON
From masterclass.com
CHICKEN & SPRING VEG IN TARRAGON BROTH - RECIPES
From waitrose.com
TARRAGON ROASTED SUMMER VEGETABLES - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
BROTH POACHED SALMON WITH SUMMER VEGGIES RECIPE - SERIOUS EATS
From seriouseats.com
COOKING WITH FRENCH TARRAGON - HOW TO TIPS & RECIPES
From howtoculinaryherbgarden.com
40 RECIPES TO MAKE WITH TARRAGON | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love