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Archive of BBC Food Recipes

Petit pois à la française with tarragon and carrots

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Heat the olive oil in a saucepan. Add the onion and sweat for five minutes.

  2. Add the peas, water, stock cube and double cream, then reduce the heat and simmer gently for 3-4 minutes or until the peas are cooked.

  3. In a small bowl, mix the butter and flour together to make a paste. Slowly add the paste to the peas a little at a time, whisking it in, until the liquid becomes thick enough to coat the back of a spoon.

  4. Add the grated carrot and the tarragon, and season with salt and freshly ground black pepper. Serve in two soup bowls.

Ingredients

  • 1 tbsp olive oil
  • ¼ onion, sliced
  • 150g/5½oz fresh peas
  • 100ml/3½fl oz water
  • ½ chicken or vegetable stock cube
  • 100ml/3½oz double cream
  • 55g/2oz butter, softened
  • 55g/2oz plain flour
  • 1 carrot, peeled and grated
  • 1 tbsp chopped fresh tarragon
  • salt and freshly ground black pepper

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Petit pois à la française with tarragon and carrots

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