Peas with baby leeks, Parma ham & tarragon
Try this clever way with peas and you'll never find them hidden under the knife again
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Cook the leeks or onions in a large wide pan with a knob of butter and a little seasoning for about 5 minutes until just starting to colour.
- Add the stock, cover and simmer until leeks are tender and the stock has reduced. Add the peas, cream and tarragon and simmer uncovered until the peas are cooked. Serve scattered with the crisp Parma ham.
Per serving
341 kcalories, protein 16.1g, carbohydrate 14.1g, fat 24.9 g, saturated fat 13.1g, fibre 7g, salt 1.39 g
Recipe from olive magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4920/
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Ingredients
- 8 baby leeks , trimmed , or use baby onions or small shallots, 16, peeled
- butter
- 200ml chicken stock
- 500g frozen peas
- 142ml pot double cream
- 2 tbsp chopped tarragon
- 6 slices Parma ham , grilled until crisp
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 8 baby leeks , trimmed , or use baby onions or small shallots, 16, peeled
- butter
- 200ml chicken stock
- 500g frozen peas
- 142ml pot double cream
- 2 tbsp chopped tarragon
- 6 slices Parma ham , grilled until crisp
Per serving
341 kcalories, protein 16.1g, carbohydrate 14.1g, fat 24.9 g, saturated fat 13.1g, fibre 7g, salt 1.39 g
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03 April 2008
Heather rated and commented on this recipe
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23 June 2010
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