Familiar with tarragon?
If the answer is no: Tarragon is a herb. It grows in Europe, North America, and Asia. Subspecies vary, but French tarragon is mostly used in culinary. Especially in French cuisine. While the French usually use it to spice up chicken, fish, or eggs, our country’s tradition is to add it mainly to desserts. Especially to a nut roll.
Mmmmm … Nothing beats the smell of tarragon. Have no idea what I’m talking about? You have no idea what you’ve been missing your whole life! Until now?
It’s an Easter thing
Homemade nut rolls are widely baked and eaten during holy days (at least in my part of the world). As you can guess, while the keto community can freely enjoy ham and eggs that we get plenty of for Easter, we can only look away when it comes to nut rolls. They usually smell so nicely, I have to run away. The tarragon variation of a nut roll is something I had missed for a couple of years now. Naturally, I wouldn’t be myself if I didn’t try and make a low-carb, gluten, and sugar-free version.
I don’t care!
The day my significant other got to try the roll I had just baked, he wanted to eat the whole thing. I needed to stop him because I had to at least take the pictures first. And eat half of the roll myself. I act selfishly when it comes to this very dessert because I am the one who never again goes for the traditionally baked goods. Contrary, he gets to enjoy this occasional luxury since it doesn’t bring him health problems (only half a pound of additional weight ;-)) So he gets his aunt’s supposedly terrific tarragon roll for Easter, and I get to eat the majority of my keto-friendly version. Understandable, right?
So, while we were sitting at the kitchen table and enjoying the freshly baked treat, he asked: Are non–Eropean folks going to consider this recipe at all? Do they use tarragon in their treats? Is the keto community missing these nut rolls as much as you?
My answer was: I don’t care! This dessert is what I have made to treat myself. As much as I do care about what my dear readers like to bake, cook, and consume, I won’t mind if this queen of nut rolls is baked in my kitchen alone. It’s delicious. And you guys, who are never going to try it, can be seriously jealous of me.
The procedure gets a tiny bit tricky ‘n’ sticky at times, but it is worth it, oh yes!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|