Salt Baked Shallot and Tarragon Creme Fraiche
Ingredients
- 8 medium-size shallots (about 1 pound), left unpeeled
- About 3/4 cup coarse salt, for baking dish, plus 1 1/2 teaspoons, for seasoning
- 2 teaspoons fresh lemon zest (from 1 lemon)
- 4 tablespoons fresh lemon juice (from 2 lemons), divided
- 1 sprig rosemary
- 2 sprigs thyme
- Safflower oil
- 4 tablespoons chopped fresh tarragon leaves
- 2 cups creme fraiche
- Pinch of sugar
Instructions
Salt-Baked Shallot and Tarragon Creme Fraiche serves 6 original recipe by Martha Stewart.
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