Fresh peas with shallot and mustard
Side dish of fresh peas, shallots, coarse mustard and whipped cream.
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
10 minSmall dishsardine fillet, green olive, black olive,sardine tapenade
10 minSide dishfirm apple, walnut oil, chicory, chives, balsamic vinegar, fried bacon strips,lukewarm chicory salad with apple
15 minAppetizerlime, light brown caster sugar, coconut milk, fresh fresh mint,coconut granita with lime and mint
10 minSide dishMozzarella, radishes, lemon, extra virgin olive oil, fresh parsley, freshly ground pepper,mozzarella lasalsa with radish