Type what you have

Ingredients

• ✓ herbes de provence
• prime rib roast
• butter
• black pepper
• kosher salt

Instructions

1. 1 Bring rib roast to room temperature, 2 to 6 hours. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix butter, pepper, and herbes de Provence together in a small bowl until well combined. Spread mixture evenly over roast. Season generously with salt.
3. 3 Roast in the preheated oven for 20 minutes. If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes and adjust cooking time accordingly.
4. 4 Turn the oven off; do not open the door. Leave roast in the oven for 2 hours. The trapped oven heat will finish cooking the roast.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• chicken breast
• parmesan cheese
• mayonnaise
• bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
2. 2 Mix Parmesan cheese and mayonnaise together in a bowl until well combined; spread evenly over chicken breasts. Coat with bread crumbs and sprinkle with herbes de Provence.
3. 3 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By EmmieYum

Ingredients

• ✓ herbes de provence
• summer squash
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3. 3 Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4. 4 Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

By Sabbath Jackson

Ingredients

• ✓ herbes de provence
• vegetable broth
• apple juice
• salt
• black pepper

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ herbes de provence
• olive oil
• garlic
• lemon juice
• lamb loin chop
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
3. 3 Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Season chops with salt and pepper.
6. 6 Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ herbes de provence
• russet potato
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• potato
• salt
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine potatoes, salt, black pepper, cayenne pepper, and herbes de Provence in a large bowl. Drizzle with olive oil; stir to coat. Arrange potatoes, evenly spaced, onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip over each potato slice, then bake for 15 minutes more.
4. 4 Continue baking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around the edges but soft in the center.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• chicken breast
• vegetable oil
• garlic
• salt
• lemon zest
• vacuum bag

Instructions

1. 1 Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
2. 2 Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
3. 3 Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

By YOLANDA

Ingredients

• ✓ herbes de provence
• egg
• all-purpose flour
• seafood seasoning
• salt
• black pepper
• halibut
• olive oil

Instructions

1. 1 Beat egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces.
2. 2 Heat olive oil in a large skillet over medium-low heat.
3. 3 Meanwhile, dip each piece halibut into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until all sides evenly coated; tap off excess.
4. 4 Immediately place coated halibut into the skillet; cook until lightly browned, about 5 minutes. Flip; cook until opaque and fish flakes easily with a fork, about 2 minutes more.

By ellenmoriah

Ingredients

• ✓ herbes de provence
• cooking spray
• chicken breast
• pesto
• ricotta cheese
• mozzarella string cheese
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
3. 3 Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
4. 4 Place chicken in the prepared casserole dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ herbes de provence
• tomato sauce
• tomato paste
• olive oil
• basil
• garlic powder
• red pepper flakes
• salt

Instructions

1. 1 Combine tomato sauce, tomato paste, olive oil, Italian herbs, basil, garlic powder, red pepper flakes, and salt in a medium bowl. Stir until thoroughly combined.

By Kristen M

Ingredients

• ✓ herbes de provence
• cooking spray
• chicken wing
• black pepper
• paprika
• cumin
• garlic powder
• onion powder
• kosher salt

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray.
2. 2 Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings.
3. 3 Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side.

By mimiofmany

Ingredients

• ✓ herbes de provence
• lamb rack
• salt
• black pepper
• vegetable oil
• pistachio nut
• bread crumb
• butter
• olive oil
• dijon mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Generously season each rack of lamb with herbes de Provence, salt, and pepper.
3. 3 Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
4. 4 Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
5. 5 Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
6. 6 Transfer lamb to a plate and let rest for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• butter
• shallot
• wild chanterelle mushroom
• heavy cream
• all-purpose flour
• water
• salt
• black pepper

Instructions

1. 1 Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

By monika1969

Ingredients

• ✓ herbes de provence
• cedar plank
• butter
• lemon juice
• dill weed
• tarragon
• paprika
• garlic
• halibut steak
• black pepper

Instructions

1. 1 Place the cedar plank in water to soak, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.
4. 4 Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.
5. 5 Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

By Luke

Ingredients

• ✓ herbes de provence
• beet
• red onion
• olive oil
• salt
• black pepper
• balsamic vinegar
• butter
• garlic
• spinach

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim and wash beets. Set leaves aside; discard stems. Wrap beets in 2 aluminum foil packages (3 beets per foil package); place in a deep baking dish.
3. 3 Roast in the preheated oven until tender, about 45 minutes.
4. 4 Divide onions, herbes de Provence, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper between packages. Reseal packages; roast 45 minutes more.
5. 5 Divide and drizzle balsamic vinegar between packages. Reseal packages; roast 5 minutes more.
6. 6 Meanwhile, melt butter with remaining 1 tablespoon olive oil in a sauté pan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add spinach and reserved beet greens; cook and stir until wilted, about 5 minutes.
7. 7 Transfer beets, onions, and drippings to a serving bowl; stir in wilted greens. Season with salt and black pepper.

By GhostEXE

Ingredients

• ✓ herbes de provence
• chicken
• olive oil
• kosher salt
• cayenne pepper
• olive oil
• butter
• thyme
• rosemary
• chicken stock

Instructions

1. 1 Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
2. 2 Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
3. 3 Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
4. 4 Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
7. 7 Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
8. 8 Slice each chicken breast into thirds and spoon sauce on top.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• rutabaga
• butternut squash
• sweet potato
• garlic
• salt
• black pepper
• olive oil
• milk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
3. 3 Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
4. 4 Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.

By John Stine

Ingredients

• ✓ herbes de provence
• carrot
• potato
• onion
• garlic
• vegetable oil
• salt
• black pepper
• vegetable broth
• light cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, potatoes, onion, and garlic in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and black pepper.
3. 3 Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Transfer vegetables and any brown bits to a large pot; add vegetable broth and bring to a boil.
4. 4 Purée soup with an immersion blender until smooth; stir in cream until reaches desired consistency.

By Allyson

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• garlic
• tomato
• eggplant
• zucchini
• tomato puree
• salt
• black pepper

Instructions

1. 1 Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
2. 2 Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.

By stella

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• garlic
• zucchini
• tomato paste
• beefsteak tomato
• salt
• black pepper
• white sugar
• basil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes.
2. 2 Stir in tomato paste and tomato. Season with herbes de Provence, salt, black pepper, and sugar. Stir in basil and serve.

By mooku007

Ingredients

• ✓ herbes de provence
• potato
• butter
• onion
• zucchini
• salt
• black pepper
• tomato
• parmesan cheese
• gruyere cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
3. 3 While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
4. 4 Combine Parmesan cheese and Gruyère cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
5. 5 Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
6. 6 Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

By Toi

Ingredients

• ✓ herbes de provence
• cooking spray
• garlic
• olive oil
• butter
• white wine
• worcestershire sauce
• lemon juice
• black pepper
• garlic salt
• salmon fillet
• dill

Instructions

1. 1 Gather the ingredients. Preheat the oven broiler; set an oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil; spray with nonstick cooking spray.
2. 2 Place garlic and olive oil in a small microwave-safe bowl. Cook on high in the microwave for 1 1/2 minutes. Melt butter in a saucepan over low heat; stir in garlic mixture. Remove from heat; stir in white wine, Worcestershire sauce, lemon juice, fines herbes, black pepper, and garlic salt.
3. 3 Place salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over fillets; sprinkle evenly with fresh dill.
4. 4 Broil in the preheated oven for 3 minutes. Turn fillets so that a side faces up and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn fillets so the opposite side faces up and baste with remaining butter sauce; broil until fillets flake easily with a fork, about 3 more minutes.

By Deborah Swanson

Ingredients

• ✓ herbes de provence
• olive oil
• zucchini
• yellow summer squash
• tomato
• salt
• pepper
• chicken breast
• garlic
• cream cheese
• milk
• parmesan cheese

Instructions

1. 1 Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
2. 2 Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
4. 4 Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• butter
• onion
• celery
• carrot
• chicken broth
• tomato
• white wine
• lemon juice
• tilapia fillet
• salt
• black pepper

Instructions

1. 1 Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
2. 2 Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.

By CookinCrazyPam49

Ingredients

• ✓ herbes de provence
• apple juice
• pinot grigio wine
• mustard
• garlic powder
• ginger
• butter
• chicken thigh
• salt
• black pepper
• onion
• apple
• heavy cream

Instructions

1. 1 Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
2. 2 Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
3. 3 Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
4. 4 Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
5. 5 Pour sauce over chicken, apples, and onions and serve.

By Bibi

Ingredients

• ✓ herbes de provence
• tapioca flour
• all purpose flour
• garlic salt
• chicken thigh
• olive oil
• butter
• garlic
• tomato sauce
• heavy cream
• milk
• red pepper flake
• spinach
• pecorino romano cheese

Instructions

1. 1 Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.
3. 3 Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• chicken thigh
• chicken breast
• carrot
• spinach
• tomato
• lentil
• chicken broth
• fennel seed
• garlic
• salt
• pepper
• parsley

Instructions

1. 1 Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ herbes de provence
• paprika
• seasoned salt
• salt
• black pepper
• turkey breast
• gravy packet
• olive oil
• chicken stock
• celery
• onion
• water
• butter
• all-purpose flour

Instructions

1. 1 Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
2. 2 Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
3. 3 Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
4. 4 Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
6. 6 Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
7. 7 Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
8. 8 Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
9. 9 Slice turkey and serve warm with gravy.

By Bibi

Ingredients

• ✓ herbes de provence
• olive oil
• butter
• yellow onion
• shallot
• green onion
• salt
• black pepper
• garlic
• potato
• vegetable broth
• milk
• creme fraiche

Instructions

1. 1 Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
2. 2 Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
3. 3 Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
4. 4 Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.

By Lynne Polischuik