Tarragon Vegetable Broth Recipes

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.

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.

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.

Steps:

• In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
• Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
• Serve immediately.

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

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.

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.

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.