ROASTED TARRAGON & GARLIC POTATOES
This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.
Provided by MarthaStewartWanabe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
- Dump out onto an ungreased cookie sheet and spread out into a single layer.
- Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.
Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4
TARRAGON POTATOES
These cubed, unpeeled red potatoes make an attractive side dish for any Christmas feast. Tarragon, onion and garlic give them terrific flavor.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.
Nutrition Facts :
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
HARICOTS VERTS WITH POACHED EGGS AND TARRAGON VINAIGRETTE
Categories Egg Breakfast Brunch Side Poach Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Green Bean Healthy Tarragon Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.
- Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; purée until dressing is smooth and green. Set aside.
- Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.
- Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.
- Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.
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