10 August, 2015
Sugar Snap Peas With Shallots & Tarragon
Tarragon is a culinary herb that is described as an herb with glossy skinny leaves and an aromatic flavor similar to fennel and anise.
Fresh tarragon has an intense flavor over dried tarragon as the oils evaporate during the drying process.
The most common type found in markets and used in cooking is the French variety. Tarragon is an ingredient used in many French dishes, like fish, chicken, and eggs.
Try This Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce
Tarragon is one of the four herbs in the French mixture called fines herbes, a combination of parsley, tarragon, chervil, and chives.
This combination of herbs is used in many savor French dishes. Like this French Potato Salad With A Dijon Vinaigrette & Fines Herbes.
Varieties Of Tarragon & There Flavor
Other varieties of tarragon include the Mexican mint tarragon with a flavor very similar to French tarragon, although slightly richer.
Another variety is the Russian tarragon. If looks similar to French tarragon, but it’s flavor is stronger and more bitter, and is used more often to flavor drinks.
A Salad Of Sweet Peaches With Savory Tarragon & Shaved Fennel – Peach & Shaved Fennel Salad
How To Store Fresh Tarragon
You can store fresh tarragon from 3 to 5 months in the freezer, doing so retains the most flavor of fresh tarragon during storage.
There is no need to defrost the herb before using it.
On the other hand, dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.
Sugar Snap Peas With Shallots & Tarragon
1 pound sugar snap peas
1 shallot, diced
2 tablespoons butter
1/2 to 1 teaspoon tarragon, chopped
1/2 teaspoon cilantro, chopped
Himalayan salt and pepper to taste (optional)
In a large sauce pot, bring water to a rapid boil, and add snap peas and cook until they turn bright green, about 3 minutes. Drain, and set aside.
Mean time, prepare the tarragon, cilantro, and shallots.
In a large ceramic coated skillet over medium heat, add butter and melt. Next add shallots and cook until soft, about 3 minutes.
Next whisk in a splash of fresh water, about 1 to 2 tablespoons, then add snap peas and cook 2 to 3 minutes. Next add chopped tarragon, cilantro, and mix in with snap peas and shallots.
Spoon cooked sugar snap pea mixture into a serving bowl, and serve with your favorite main dish.
More Deliciously Yummy Recipes
- One Skillet Herb Butter Chicken Breast
- Blueberry Banana Almond Flour Cupcakes
- Asparagus and Sweet Potato Soup
- Apple Mango & Radish Salad
- Almond Flour Coconut Cream Pancakes
