Tarragon Carrots And Peas Recipes

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

Steps:

• Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes.
• Add carrot and butter; cover and cook 2 minutes.
• Stir in tarragon, Dijon mustard, cider vinegar, and salt. Enjoy.

Steps:

• Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
• Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.

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.

Steps:

• Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
• Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

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.

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
• Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

Steps:

• Place carrots in a steamer basket over boiling water.
• Cover saucepan and steam 4 minutes.
• Add peas and steam 3-4 minutes or until peas are tender.
• Drain and return vegetables to saucepan.
• Add remaining ingredients and toss.

Steps:

• Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Steps:

• Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
• Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

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.

Steps:

• Cook carrots in salted water until tender, drain.
• Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
• Place carrots in a serving dish, pour butter over them and toss.