Tarragon Snap Peas Recipes

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:

• 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:

• In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
• Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.

Steps:

• Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

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:

• Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
• Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
• Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

Steps:

• In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.
• Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.