Two of my favorite herbs to pair with veggies are fresh dill and fresh tarragon. They both add a bright note to a variety of vegetables–everything from potatoes, to carrots, radishes, or even a nice sauté of green peas and sliced cucumbers like I did here. Whether tossed into a salad of freshly chopped veggies, used in a pickling brine, or torn and thrown into a sauté like this one, pairing either herb with a pat of butter and then any of these veggies adds a real depth of flavor.
(To view this recipe, click on the blue title of the blog post above*)
Green Peas & Cucumbers with Tarragon Butter
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 2 shallots, peeled and thinly sliced
- 1/2 English cucumber, sliced into half moons
- 1/4 cup dry white wine
- 1 1/2 cups green peas (thawed if frozen)
- salt and pepper
- 1 Tablespoon fresh tarragon, chopped
Directions:
- In a straight-sided saute pan, melt the butter with the olive oil over medium heat. Add in the sliced shallot and the cut cucumber; season with ½ teaspoon of salt and a grinding of black pepper. Saute for 5 minutes, or until the cucumbers and shallots are tender. Add the white wine to the pan and cook for 1 more minutes.
- Next come the thawed peas and the chopped tarragon. Saute the mixture over medium-low heat for another 1 minute, or until the peas are heated through. Taste and adjust seasonings if necessary; serve warm.
Tagged: butter, cooked cucumber, cucumbers, English cucumber, fresh herbs, fresh tarragon, green peas, green peas and cucumbers with tarragon butter, peas, sauteed vegetables, shallot, tarragon, vegetable saute
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