Thursday, March 10, 2011

Creamy Peas with Tarragon

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


carolinaheartstrings said...

These look wonderful. I get tired of steamed peas and this looks like the perfect new way to fix them.

Miz Helen said...

This is a wonderful recipe for fresh or frozen peas. It just looks delicious. Thank you so much for sharing with Full Plate Thursday and please come back!


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