Creamy Peas with Tarragon
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 1 shallot, minced1 garlic clove, minced1 tablespoon minced fresh tarragon leaves ½ cup heavy cream 1 pound frozen green peas (3 cups)2 teaspoons sugar
Before You Begin
Do not thaw the peas before adding to the skillet.
Instructions
- Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, garlic, and tarragon and cook until softened, about 2 minutes. Stir in the heavy cream and simmer until thickened, about 2 minutes. Stir in the peas and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.
Yield
Serves 4Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 tablespoon minced fresh tarragon leaves
½ cup heavy cream
1 pound frozen green peas (3 cups)
2 teaspoons sugar
Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 tablespoon minced fresh tarragon leaves
½ cup heavy cream
1 pound frozen green peas (3 cups)
2 teaspoons sugar
Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 tablespoon minced fresh tarragon leaves
½ cup heavy cream
1 pound frozen green peas (3 cups)
2 teaspoons sugar
Before You Begin
Do not thaw the peas before adding to the skillet.
Instructions
- Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, garlic, and tarragon and cook until softened, about 2 minutes. Stir in the heavy cream and simmer until thickened, about 2 minutes. Stir in the peas and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments