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Fresh Herb Potato Rösti

If you like hash browns, you’ll love this easy hors d’oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil. Serve in wedges (as shown), or cut into small squares for bite-size nibbles. If you’re making rösti for a crowd, prepare the potato cakes ahead of time, then reheat them in the skillet before serving.

Avocado Aïoli

Spring Salad Dressed with Avocado Aïoli

A lemony, garlicky aïoli sauce gets its creamy texture from blended 
avocado. Fresh tarragon lightly seasons the sauce, which also can be 
used as a dip, sandwich spread, or topping for grilled vegetables.

Maple-Glazed Carrots

Maple-Glazed Carrots

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.

vegetarian times recipe

Mushroom and Artichoke Frittata with Red Pepper Purée

A jar of roasted red peppers gets blended into a tangy sauce for a frittata that’s filled with chopped artichoke hearts and mushrooms. For the prettiest presentation, serve right away—the artichokes and mushrooms may discolor the frittata base over time (even though the frittata will still taste as good).

Fines Herbes Potato Rosti

Fines Herbes Potato Rosti

Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.