2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast with a no - salt seasoning blend) 1 teaspoon dried parsley 1/2 teaspoon dried marjoram (Janet's note:
I used dried tarragon) 1/2 teaspoon garlic powder (Janet's note: I used garlic granules) 1/2 teaspoon onion powder (Janet's note: I used onion granules) 1/4 teaspoon paprika 1/4 teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes
I substituted scallions for the shallots and
used dried tarragon (1/4 t) b / c I didn't have any fresh tarragon and it turned out delicious.
I've
used dried tarragon and it just doesn't taste the same, although if you can't find fresh, dried tarragon will do.
For the herbs in this recipe,
I used some dried tarragon which really accents mashed potatoes well.
I also
used dried tarragon and it was fine, the only problem was the onions blackened leaving a bitter taste so i added some tinned tomatoes and a splash of brown sauce.
Not exact matches
The first time I made this I had to
use the dip mix because I didn't have fresh or
dried tarragon.
A simplified spin on pasta di Bosco — which typically
uses veal stock, wine and
dried porcini and fresh Portobello mushrooms — this 35 - minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh
tarragon.
I can't wait to try this, it looks amazing, but in the ingredient list for the
Tarragon - Mustard Cream Sauce, it doesn't say how much tarragon to use or whether fresh or
Tarragon - Mustard Cream Sauce, it doesn't say how much
tarragon to use or whether fresh or
tarragon to
use or whether fresh or
dried...
I also
used fresh chives, fresh parsley and
dried tarragon.
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme Potato Stacks, from See and Savor Crispy Baked Sweet Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to
use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun
Dried Tomato Basil Hummus, from Cooking Classy Avocado Hummus, from Cooking Classy Crispy Yukon Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to
use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with
Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef
I would also encourage
using the fresh
tarragon;
dried works but it lacks a bit in flavor.
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I
used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons
dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon
dried tarragon (or dill or
dried basil) 1/2 cup vermouth or
dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I
used 5 - 6 oz.
Made a couple small changes based on what I had on hand -
used fingerling potatoes, apple cider vinegar, scallions, freeze -
dried parsley, and
dried tarragon.
1/2 cup good - quality mayonnaise (I
use Hellman's or Best Foods) 1 tablespoon fresh lemon juice 1 tablespoon drained and rinsed capers, finely chopped 1 tablespoon Worcestershire sauce 1 tablespoon Dijon - style mustard 1 1/2 teaspoons sweet relish 1 1/2 teaspoons finely minced yellow onion 1 tablespoon chopped fresh
tarragon or 1 teaspoon
dried
Loved the
tarragon (I
used 1tbsp of
dried during cooking and 1tsp near end since I couldn't get hold of fresh)