My husband loved this dish. I thought it was just ok. Maybe I don't love tarragon? Either way I would recommend that you make this because I clearly am in the minority here. I don't think I would make it again though. I served this with CL's seared scallops with cauliflower purée...awesome recipe!!
Tarragon Carrots and Peas
Photo: John Autry; Styling: Leigh Ann Ross
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 41
- Fat: 1.5g
- Saturated fat: 0.9g
- Sodium: 150mg
Ingredients
- 1 cup sugar snap peas
- 1/3 cup water
- 1 cup matchstick-cut carrot
- 1 1/2 teaspoons butter
- 1 teaspoon chopped tarragon
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1/8 teaspoon salt
Preparation
- 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.
Tarragon Carrots and Peas Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Steamed Sugar Snap Peas
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Herb-Glazed Carrots
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Roasted Carrots and Snap Peas
Oxmoor House
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