Friday, May 21, 2010

Peas with Leeks and Tarragon

Peas with Leeks and Tarragon
Servings: 6
Weight Watchers Points: 1 per serving

2 large leeks
3 Tbsp. butter
1 Tbsp. olive oil
1 1/2 lbs. frozen peas
1/2-1 tsp. tarragon
Salt and pepper to taste

Slice leeks lengthwise into quarters, then slice crosswise into small pieces. Transfer leeks to a strainer and rinse carefully, making sure all the dirt comes out. Leeks are often covered in dirt, and cleaning them already chopped is definitely the easiest way.

Shake leeks dry. In a large saute pan over medium heat, melt butter with olive oil. Add leeks, and cook, stirring occasionally, until they start to soften and get pale. Turn heat down to medium-low and continue to cook until leeks have really softened and some have turned golden, about 20 minutes. Add a pinch or two of salt.

When leeks are very soft, add peas, still frozen is fine. Cook until peas are warmed through, stirring regularly to make sure heat gets evenly distributed. If too much liquid collects in the bottom of the pan, turn heat back up to medium to boil it off. When peas are warm and liquid has been mostly reduced, add tarragon and stir through. Taste, then adjust for tarragon and salt levels. Finish with a couple grinds of black pepper, and serve immediately.

NOTES: We haven't tried this recipe yet.

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