Tarragon Carrots And Peas Recipe Foodcom Recipes

TARRAGON GLAZED CARROTS

Steps:

• In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
• Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
• Drain water from the pot.
• Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

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.

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.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

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.

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.

MUSTARD-BUTTERED CHICKEN WITH TARRAGON, PEAS & CARROTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
• Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

TARRAGON GREEN PEAS

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.

TARRAGON CARROTS

Steps:

• Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

SWEET & SOUR CARROTS AND PEAS

Steps:

• Peel and slice carrots very thinly.
• In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
• Simmer until very soft.
• Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
• When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
• Drain peas and return to the pot. Drain carrots and add them to the peas.
• Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
• Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
• Keep covered until served. It will remain hot.

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.

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.

NEW SEASON CARROTS WITH TARRAGON

Steps:

• Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
• Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

CARROT & TARRAGON PURéE

Steps:

• Boil the carrots in salted water for 20-25 mins until tender. Drain in a colander and leave to steam-dry for 1-2 mins. Return to the pan with the butter and roughly mash if you would like a little texture in them, or blitz with a hand blender for a silky-smooth purée. Season well and stir in the tarragon. Will keep in the fridge for 3 days. Reheat in the microwave for 2-3 mins, or in a pan.