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Simple Tarragon Peas and Limas Cooking Recipes

Tarragon Peas and Limas

The tarragon in this dish makes it a good companion for baked chicken breast or for a whole baked fish, such as shad or striped bass.

Makes 6 servings

  • 1 pound fresh baby limas in the pod, shelled, simmered in water for 10 minutes, and drained; or 1 1/2 cups thawed frozen baby limas

  • 1 1/2 pounds fresh young peas, shelled, boiled in water for 4 to 5 minutes, and drained; or 1 1/2 cups thawed small frozen peas, prepared in the same manner

  • 1/2 cup chicken stock

  • 1 tablespoon butter

  • 1 tablespoon heavy cream or more to taste (optional)

  • 3 tablespoons chopped fresh tarragon, plus additional for garnishing

  • Salt and freshly ground black pepper to taste

  1. Combine the limas and peas in a large saucepan. Add the stock and cook, covered, over low heat until both are tender, for 5 to 10 minutes. Drain.

  2. Stir in the butter, cream and tarragon. Season well with salt and pepper. Heat through. Server very hot, garnished with a little more tarragon.

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