Tarragon Carrots And Peas Recipe Foodcom

PEAS AND CARROTS

Steps:

• Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.

TARRAGON CARROTS AND PEAS

Steps:

• Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes.
• Add carrot and butter; cover and cook 2 minutes.
• Stir in tarragon, Dijon mustard, cider vinegar, and salt. Enjoy.

CARROTS AND CELERY TARRAGON

Steps:

• In a large skillet, melt butter over medium heat.
• Add all remaining ingredients.
• Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.

PEAS WITH LEMON AND TARRAGON

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.

LIGHTER CREAMY CARROTS AND PEAS

Steps:

• Place carrots in a steamer basket over boiling water.
• Cover saucepan and steam 4 minutes.
• Add peas and steam 3-4 minutes or until peas are tender.
• Drain and return vegetables to saucepan.
• Add remaining ingredients and toss.

TARRAGON CARROTS

Steps:

• Cook carrots in salted water until tender, drain.
• Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
• Place carrots in a serving dish, pour butter over them and toss.

BABY CARROTS WITH TARRAGON

Steps:

• Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
• Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

PEAS IN TARRAGON CREAM

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.