PEAS IN TARRAGON CREAM
Another old time favorite. Grand mere always had lots of different ways to serve vegetables. This is another of her recipes. Hope you will enjoy.
Provided by Baby Kato
Categories Vegetables
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook the peas, do not over cook.
- 2. Remove from heat, drain and reserve until needed.
- 3. Melt the butter and saute the scallions and celery until tender.
- 4. Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- 5. Cook for 5 minutes, uncovered on low heat, until heated thru.
- 6. Season with salt and pepper and serve.
BAKED PEAS WITH TARRAGON, YOGURT, AND PISTACHIOS
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn't be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.
Provided by Eric Gower
Categories HarperCollins Side Vegetarian Pea Yogurt Bake Vegan Wheat/Gluten-Free Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 or 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 500˚F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.
- Meanwhile, put the tarragon, scallions, olive oil, yogurt, and ¼ cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes-about the time the top will begin to brown. Remove and serve in your best serving bowl.
PEAS IN TARRAGON CREAM
Another old time favourite. Grandma always had lots of different ways to serve vegetables. This is another of her recipes. Hope you will enjoy.
Provided by Baby Kato
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the peas, do not over cook.
- Remove from heat, drain and reserve until needed.
- Melt the butter and saute the scallions and celery until tender.
- Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- Cook for 5 minutes, uncovered on low heat, until heated thru.
- Season with salt and pepper and serve.
FRESH PEA SOUP WITH TARRAGON
Steps:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
SAUTé OF SPRING PEAS WITH TARRAGON
Categories Herb Vegetable Side Vegetarian Quick & Easy Pea Spring Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.
TARRAGON AND SWEET PEA PUREE
Provided by The Hearty Boys
Categories side-dish
Time 10m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute, remove from heat and drain. Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds. Serve immediately.
PEAS AND CARROTS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
PEAS WITH LEMON AND TARRAGON
Make and share this Peas With Lemon and Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
- Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.
Nutrition Facts : Calories 155.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 347.8, Carbohydrate 19, Fiber 6.3, Sugar 8, Protein 6.8
TARRAGON GREEN PEAS
Make and share this Tarragon Green Peas recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time P5DT10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook peas to desired doneness (as directed on package). Drain.
- Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat.
Nutrition Facts : Calories 110.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 126.5, Carbohydrate 10.8, Fiber 3.3, Sugar 4.2, Protein 4.1
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