Peas with cream and tarragon
4 servings
10 minutes
Peas with cream and tarragon is a refined and delicate dish of French cuisine that combines the freshness of green peas, the spiciness of tarragon, and the velvety texture of cream. This simple yet elegant side dish is often served with meat or fish main courses but can also stand alone as a treat. Historically, tarragon has been widely used in French gastronomy for its subtle anise aroma that adds noble notes to dishes. In this recipe, it harmonizes with sweet green peas that gain special softness and rich flavor from being stewed in cream sauce. Shallots and garlic add zest, while a small amount of sugar highlights the natural sweetness of the peas. This dish is perfect for the spring and summer seasons when one craves lightness and freshness in every bite.
1
Melt butter in a 30 cm diameter skillet.
2
Then add chopped shallots, garlic, and tarragon and sauté for about 2 minutes. Add the cream and simmer until thickened, about 2 minutes.
- Shallot: 1 head
- Garlic: 1 clove
- Fresh tarragon: 4 g
- Heavy (double) cream: 0.5 glass
3
Add peas and sugar, mix, then cover with a lid and cook until the peas are heated through for 4 minutes. Season with salt and pepper.
- Frozen green peas: 450 g
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
