New Potatoes With Tarragon Cream
Posted for RecipeZaar World Tour 2006. REGION: New Zealand.
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(1/2 oz) or 15 g
(1 1/2 lb)
Cook the potatoes and keep them warm once they are cooked.
Melt butter in a pan and saute the onions until they are soft but not brown. Sir in the sour cream, salt & pepper and two of the tarragon sprigs.
Heat it gently without boiling.
Add the warm potatoes to the sour cream mixture, coarting them gently in the sauce. Add the remaining two sprigs of tarragon and serve immediately.
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