French · Snack

Baked Paneer with dijon and tarragon

This French Fritters leans on dijon and tarragon to do the heavy lifting. We bake the Paneer for real depth, then bring it together in one pan.

4.3 from 1,450 cooks

Prep20 min

Cook75 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

French

This French Chowder leans on garlic and thyme to do the heavy lifting. We smoke the Squash for...

1 hr 42 min · Advanced

French Members

French

Our tested Slow-Cooked Lentil Flatbread: buttery, generous, and balanced with brown butter....

1 hr 10 min · Advanced

French

Weeknight-friendly Mushroom Stew with the white wine and shallot we come back to again and...

1 hr 5 min · Advanced

French

A elegant take on Salmon Ramen, built on cream and nutmeg and finished the way we like it....

1 hr 15 min · Medium