Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
I like this recipe. I didn’t add tarragon but used plenty of lemon and garlic. I ate it with thawed spinach, black beans and a few pumpkin seeds.
I enjoyed this recipe. I didn’t have tarragon so I added a tablespoon of dill instead, and extra garlic, and sea salt, and the flavor was great. It needed more water or broth than the recipe said, so check it often while it’s cooking. I probably could have added the sweet potatoes earlier than 30 minutes. Will definitely make again.
I’m sad I didn’t care for this, it sounded like it was going to be delicious. The only real flavor comes from the tarragon (my fault for not looking it up before buying it, it smells pungently of licorice which I don’t like). If you like tarragon I’m sure you will love this but other than that not so great 🙁