SAUTEED PEAS WITH LEEKS AND TARRAGON

By LaLaCooks

Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.

Ingredients

• 2 teaspoons olive oil
• 1 small leek , white and light green parts cut into 1/4-inch dice (about 1/2 cup)
• 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
• 1 pound frozen baby peas (3 cups) (see note)
• 1/4 cup heavy cream
• 1/4 teaspoon sugar
• 2 tablespoons minced fresh tarragon
• 1 tablespoon unsalted butter
• 2 teaspoons white wine vinegar
• Table salt and ground black pepper

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add leek and cook, stirring frequently, 3 to 5 minutes (leek should be softened). Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. 2. Stir in peas, cream, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add tarragon and butter and toss until incorporated. Remove pan from heat; stir in vinegar. Season with salt and pepper; serve immediately.