All Simple Vegetable Recipes


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.

More about English Peas Cooking Recipes


Copyright © 2008-2017 AllVegetableRecipes.com. All Rights Reserved

AllVegetableRecipes.com is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy