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."
photo by French Tart
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- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 ounces peas (frozen or fresh)
- 4 tablespoons butter
- 4 scallions, chopped, finely
- 3 celery ribs, chopped, finely
- 1⁄2 cup cream, heavy
- 2 tablespoons French tarragon, fresh, chopped, finely
- 1⁄2 teaspoon salt, sea, fine
- 1⁄2 teaspoon black pepper, freshly ground
directions
- 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.
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Reviews
-
I LOVE your grandma's recipes BJK! And this was no exception! I am not a lover of cooked celery - only in stews! So, I left it out! Other than that this was made as posted, with Creme Fraiche instead of heavy cream. I garnished the finished peas with a frond of tarragon and enjoyed this today with Recipe #426733. Made for the Herb of the Month Club in the French forum and the Magic of herbs in the Photos forum, merci encore ma leeetle petits pois! Tartelette :-) -
This was so good! I had only 1 celery rib left. Used 2 teaspoons dried tarragon and 16 ounces of frozen peas that I added to the scallions. I didn`t cook them first! I cut the butter in half. Thanks!!! -
My kind of food, vegetables and cream, you can't go wrong. Easily prepared, this was a lovely side, with delicate flavours, and so quickly prepared, it can be enjoyed any night of the week. Thanks BK, I really enjoyed this! -
Great peas, Gerry! I tweaked it slightly in way of prep - decided to cook the scallions and celery until soft in the butter, then right before serving I added the frozen peas, cooked till almost done, then added the cream and tarragon, let cook until peas were crunchy done. So, so good!!! Made for CQ4. Thanks for posting! -
very good. I made the recipe as directed. I think it had a little too much tarragon.
see 7 more reviews
Tweaks
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A lovely change from plain peas. The only change I made was to use celery salt in place of fresh celery (had none!!). Very easy to make and went well with our pork steaks, chunky cut steamed carrots and recipe#294234 Will ceertainly be making this again :) -
I LOVE your grandma's recipes BJK! And this was no exception! I am not a lover of cooked celery - only in stews! So, I left it out! Other than that this was made as posted, with Creme Fraiche instead of heavy cream. I garnished the finished peas with a frond of tarragon and enjoyed this today with Recipe #426733. Made for the Herb of the Month Club in the French forum and the Magic of herbs in the Photos forum, merci encore ma leeetle petits pois! Tartelette :-)
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
