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.
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