Tarragon And Sweet Pea Puree Recipes
TARRAGON GREEN PEAS
Make and share this Tarragon Green Peas recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time P5DT10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook peas to desired doneness (as directed on package). Drain.
- Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat.
Nutrition Facts : Calories 110.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 126.5, Carbohydrate 10.8, Fiber 3.3, Sugar 4.2, Protein 4.1
PEA AND LETTUCE PURéE WITH TARRAGON
Categories Food Processor Herb Vegetable Side Vegetarian Quick & Easy Pea Spring Healthy Tarragon Lettuce Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
- Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.
TARRAGON AND SWEET PEA PUREE
Provided by The Hearty Boys
Categories side-dish
Time 10m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute, remove from heat and drain. Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds. Serve immediately.
TARRAGON AND SWEET PEA PUREE
A delicious side dish that hails from Scandinavia. Recipe courtesy Dan Smith and Steve McDonagh From the show: Party Line with the Hearty Boys Episode: Dinner Party
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil.
- Cook 1 minute, remove from heat and drain.
- Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds.
- Serve immediately.
Nutrition Facts : Calories 388.8, Fat 23, SaturatedFat 13.9, Cholesterol 81.5, Sodium 665.7, Carbohydrate 34.4, Fiber 9.9, Sugar 12.3, Protein 13.6
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SPRING PEA PUREE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (3)Total Time 20 minsCategory SidesCalories 215 per serving
- In a saucepan over medium heat, warm the oil until hot. Add the peas, onion or shallot, and garlic and cook until slightly softened, 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen.
- Add the chicken stock and cook until the peas are tender, 2 to 3 minutes. Remove from the heat and stir in parsley or tarragon.
- Reach for your immersion blender or dump the pea mixture into a high-powered blender, add the butter to the pea mixture, and blend until smooth, 1 to 2 minutes. Add lemon juice and season with salt and pepper to taste. Blend briefly to combine.
PEA PUREE - HEALTHY LITTLE FOODIES
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5/5 (1)Total Time 10 minsCategory PureeCalories 35 per serving
- Bring a pan of water to the boil, add the peas and simmer for 3-5 mins. (Alternatively, place peas in a steamer basket, and place over the pan of boiling water. Cover and steam for 3-5 minutes.)
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- Place a large pot of water over high heat and bring it up to a boil and add a liberal amount of salt (it should taste like the ocean). While the water is heating up, get a bowl of ice water ready. When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve 1/4 cup of cooking water.
- Preheat the oven to 375 degrees, lightly oil the outside of the potatoes, and poke a few holes in the skins. Bake for about an hour, or until the potatoes are fork tender. While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer. Place the riced potatoes into a bowl and form a well in the center. Add the pea puree and crack both eggs in the well along with the salt and pepper. Use a fork to gently whisk it all together and start bringing in the potato. Sprinkle the flour all around, and very delicately begin mixing. When the dough starts to come together, dump it out on to a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix. If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together. The finished dough should be fairly tacky. Once the dough is just formed, set it aside.
- Heat the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half, about 10 minutes. It should nicely coat the back of a spoon. Remove the garlic and the tarragon. Season with salt and pepper.
- Bring a large pot of water to a rolling boil and liberally season with salt (again – we want ocean water!). Working in batches of two or more, drop in the gnocchi and cook wait for them to float. Once they float, allow them to cook for 1-2 minutes longer.
SWEET PEA GNOCCHI WITH TARRAGON PEA CREAM - HONEST COOKING
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- Place a large pot of water over high heat and bring it up to a boil and add a liberal amount of salt (it should taste like the ocean). While the water is heating up, get a bowl of ice water ready. When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve 1/4 cup of cooking water.
- Preheat the oven to 375 degrees, lightly oil the outside of the potatoes, and poke a few holes in the skins. Bake for about an hour, or until the potatoes are fork tender. While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer. Place the riced potatoes into a bowl and form a well in the center. Add the pea puree and crack both eggs in the well along with the salt and pepper. Use a fork to gently whisk it all together and start bringing in the potato. Sprinkle the flour all around, and very delicately begin mixing. When the dough starts to come together, dump it out on to a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix. If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together. The finished dough should be fairly tacky. Once the dough is just formed, set it aside.
- Heat the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half, about 10 minutes. It should nicely coat the back of a spoon. Remove the garlic and the tarragon. Season with salt and pepper.
- Bring a large pot of water to a rolling boil and liberally season with salt (again - we want ocean water!). Working in batches of two or more, drop in the gnocchi and cook wait for them to float. Once they float, allow them to cook for 1-2 minutes longer.
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