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
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.
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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