Recipes & Tips:
Roasted Fingerlings with tarragon sauce, cranberries and walnuts
Yields 6 servings
1.5 lb. bag of EarthFresh Fingerlings
1 Tbsp (15 Ml) of vegetable oil
1 Tsp (5 Ml) of sea salt
½ cup of Tarragon sauce
½ cup of dried cranberries
½ cup of walnuts - choppedDirections:
Wash potatoes and cut lengthwise, and place in a large bowl. Add the vegetable oil and salt - gently mix to evenly coat.
Place potatoes cut side up on a parchment paper lined cookie sheet, and bake for 30-40 minutes until the potatoes are golden brown.
Remove the potatoes from the oven and slightly cool. When Potatoes have slightly cooled, transfer to a large glass bowl and gently stir in the tarragon sauce. Garnish with cranberries and walnuts. Serve immediately.
1 large egg yolk
1 Tbsp (15 Ml) of lemon juice
1 garlic clove - minced
1 Tbsp of shallots - minced
2 Tbsp (30 Ml) of fresh tarragon
Whisk the egg yolk, lemon juice and salt in a bowl. Add the shallots, garlic and fresh tarragon - stir. Place the mixture into a blender and blend for 2 minute on low speed. Remove and place into a bowl. The Tarragon sauce can be prepared three days in advanced and kept in the refrigerator.