Filter
Reset
Sort ByRelevance
Debbie Kohler
Fresh peas with shallot and mustard
Side dish of fresh peas, shallots, coarse mustard and whipped cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cover the peas and rinse the peas in a sieve under cold running water.
-
Chop the shallot. Melt the butter in a frying pan and fry the shallot within 2 minutes. Put the peas and dried tarragon through them and add salt and water to taste.
-
Put the lid on the pan and simmer the peas in about 8 minutes. Stir the mustard through the peas. Add the cream and bring everything to the boil.
-
Stir, if the sauce is on the thick side, a dash of water. Delicious with boiled potatoes and grilled chicken, veal or fish.
Blogs that might be interesting
-
20 minSide dishextra virgin olive oil, Red onion, garlic, chili pepper, chickpea, feta, coriander, parsley, chives, fresh mint, lemon juice,spicy chickpea salad with feta
-
15 minSide dishfrankfurters, lemon, raw vegetables coleslaw, milky white bakery items, butter lettuce, French mustard,new england dog
-
35 minSide dishSesame seed, cod fillets, butter, filo pastry,fish sticks deluxe
-
25 minSide disholive oil, sweet pointed peppers, garlic, thyme leaves, paprika, tomato ketchup, pita bread, brine meat, parsley,pita dots with brine and paprika
Nutrition
125Calories
Sodium40% DV965mg
Fat11% DV7g
Protein10% DV5g
Carbs4% DV11g
Fiber0% DV0g
Loved it