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- 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.
Note: Chicken stock can be used as an alternative to Vegetable stock, if you wish.
Per Serving 125kcals, 7.1g fat (4.3g saturated), 12.1g carbs, 3.6g sugars, 4.2g protein, 4.3g fibre, 0.179g sodium
ChristmasDinnerDiabetic-friendlyLow-fatSpecial OccasionsFamily mealsDinner partyBudget mealsMake it Healthy
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