Scored a beautiful bunch of tarragon for a mere dollar during the last minutes of my local FM. My first use was a butterflied roaster chicken slathered with EVOO, garlic puree, and generously sprinkled with lemon zest, sea salt, and chopped tarragon. The aromas while roasting were the promise of things to come. It was delicious. Now what to do with the remaining? I'll most definitely make a compound butter, but would appreciate your favorite recipes utilizing this unique herb. TIA.
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