Don't be deceived...the cream is in there.
Sometimes I wonder if I am defeating the purpose of serving a healthy food by adding so many creamy calories to it... but then I taste it, and realize that I added to my purpose rather than defeating it. That's the case with these peas. They were so yummy! They only take 10 minutes to cook. Holla'! I don't dress up my veggies every night, but every now and again, it's fun to make a new and tasty side dish in addition to a scrumptious main meal.
Creamy Peas with Tarragon
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/2 cup heavy cream
1 pound frozen peas (3 cups) *Do not thaw the peas
2 teaspoons sugar
salt and pepper
Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, tarragon, and garlic and cook until softened, about 2 minutes. Stir 1/2 cup heavy cream into the skillet 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.
Recipe Source: The America's Test Kitchen Family Cookbook 2006
Linked to: Full Plate Thursday