6 shallots, finely chopped
Salt and black pepper
900g frozen peas, quickly blanched in boiling water
6 tsp fresh tarragon leaves, finely chopped, plus whole leaves for garnish
2 tsp fresh thyme leaves
Zest of 1 lemon
240ml vegetable or chicken stock
- In a large pan, melt half of the butter over a medium-low heat. Add the shallots and a pinch of salt. Cook, stirring, for two minutes until the shallots are just translucent.
- Add the peas, reduce the heat to low, and cook, stirring, for two minutes until warm.
- Add the tarragon, thyme, lemon zest, stock and remaining butter. Cook for five minutes, stirring, until the peas are glazed. Serve the peas with some extra tarragon.
Per Serving 125kcals, 7.1g fat (4.3g saturated), 12.1g carbs, 3.6g sugars, 4.2g protein, 4.3g fibre, 0.179g sodium