Sauté Of Spring Peas With Tarragon Recipes
PEAS IN TARRAGON CREAM
Another old time favourite. Grandma always had lots of different ways to serve vegetables. This is another of her recipes. Hope you will enjoy.
Provided by Baby Kato
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the peas, do not over cook.
- Remove from heat, drain and reserve until needed.
- Melt the butter and saute the scallions and celery until tender.
- Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- Cook for 5 minutes, uncovered on low heat, until heated thru.
- Season with salt and pepper and serve.
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
PEAS WITH LEMON AND TARRAGON
Make and share this Peas With Lemon and Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
- Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.
Nutrition Facts : Calories 155.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 347.8, Carbohydrate 19, Fiber 6.3, Sugar 8, Protein 6.8
SUGAR SNAP PEAS WITH TARRAGON BUTTER
Categories Citrus Herb Onion Vegetable Side Sauté Vegetarian Quick & Easy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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.
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SEARED SCALLOPS WITH PEA SAUCE - FEASTING AT HOME
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- In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, seasonings and water. Bring to a simmer, and simmer briefly, until peas turn bright green, about 1-2 minutes. Drizzle with a teaspoon of truffle oil. Turn heat off. Transfer 3 tablespoons cooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until very smooth. Set aside.
- In a heavy bottom skillet or cast iron skillet heat the oil and butter over med-high heat. When butter starts to brown, add scallops, turn heat to med. Sear until golden, about 2 minutes, turn over, sear other side.
- When ready to serve, quickly heat up peas, just briefly ( so they don’t loose their lovely color) divide among two bowls or plates. Top with the scallops, drizzle with blender sauce. ( or you can pour the sauce on the bottom of the plate in a circle or round, top with peas and scallops. )
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