Name: Braised tarragon and mustard peas
Yield: 1
Ingredients: 25g butter; 9.20 gm extra virgin olive oil; 4 spring onions, trimmed, bulbs quartered; 1 garlic clove, halved, thinly sliced; 62.50 gm dry white wine; 5.90 gm wholegrain mustard; 84.15 gm chicken style liquid stock; 750.00 ml fresh peas, or frozen peas; 2 tsp roughly chopped fresh tarragon leaves

Braised tarragon and mustard peas

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Enhance peas with aromatic tarragon or try with mint, thyme, or dill for a twist.

Ingredients:

25g butter
9.20 gm extra virgin olive oil
4 spring onions, trimmed, bulbs quartered
1 garlic clove, halved, thinly sliced
62.50 gm dry white wine
5.90 gm wholegrain mustard
84.15 gm chicken style liquid stock
750.00 ml fresh peas, or frozen peas
2 tsp roughly chopped fresh tarragon leaves

Instructions:

In a frying pan over medium-high heat, melt butter with oil. Add onion and cook for 6 to 8 minutes until softened, stirring occasionally. Introduce garlic and cook for 1 minute until fragrant.
Pour in a generous splash of wine and let it simmer for 2 minutes. Next, mix in the mustard followed by the stock. Allow it to simmer for another 3 minutes. Toss in the peas and bring everything to a boil. Lower the heat and simmer gently for 5 minutes until the peas are vibrant green and tender. Finally, take it off the heat.
Sprinkle peas with aromatic tarragon and season with a pinch of salt and pepper. Gently mix to blend flavors. Enjoy fresh and vibrant!

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