PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
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
Make and share this Tarragon Carrots and Peas recipe from Food.com.
Provided by breezermom
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 39.5, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 129.8, Carbohydrate 5.9, Fiber 2, Sugar 2, Protein 1.1
PEAS AND CARROTS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
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
An all-in-one roast that is ready in less than two hours. Roast two birds at once for a simple dinner party, or better still, great sandwiches the next day
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 549 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.13 milligram of sodium
TARRAGON CARROTS
Make and share this Tarragon Carrots recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
TARRAGON CARROTS
Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 3
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.
Nutrition Facts :
SAUTé OF SPRING PEAS WITH TARRAGON
Categories Herb Vegetable Side Vegetarian Quick & Easy Pea Spring Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.
NEW SEASON CARROTS WITH TARRAGON
A deliciously sweet side dish for the Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium
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