We like this
vegetable combination that can be served year-round if you use frozen
peas. Ready in minutes, it spruces up
plain vegetables without buying a costly prepared mix, and you get more of the
goodies too. We liked the crisp crunch of celery. You can use any herb your
family likes instead of tarragon, or leave it out and let the sumptuous taste
of real butter shine through.
Peas, Mushrooms and Celery with Tarragon
3
stalks Celery -- thinly sliced
¾
cup Mushrooms -- sliced
3
tablespoons Butter -- or olive
oil
1
Pound Fresh or Frozen Peas
3
teaspoons Fresh Tarragon -- or
1/4 teaspoon dried tarragon
Clean and
slice celery and mushrooms. In a 2 ½
quart saucepan, sauté them in the butter; sprinkle with dried or fresh
tarragon.
Add peas and
2 tablespoons of water, bring back to a boil and simmer 3-5 minutes or until
heated through. Drain and serve in a
preheated bowl.
6 Servings
Per Serving:
115 Calories; 6g Fat (46.3% calories from fat); 4g Protein; 12g Carbohydrate;
4g Dietary Fiber; 16mg Cholesterol; 161mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1
Fat.
I like peas, mushrooms and celery. But, have not used tarragon. So cannot say whether I like it or not.
ReplyDeleteThanks for sharing.
Tarragon is good with this...but it's perfectly good without it, especially if you use real butter
DeleteI'm sure that will be just as delicious as it looks in the photo.
ReplyDeleteTell me, what else is on the plate besides the baked potato?
[Valerie, NZ]
That is Sorghum Dijon Roasted Salmon.
DeleteIf you don't have sorghum, try mixing a little brown sugar with the mustard, or use mild molasses or even maple syrup. It's all good!
Thank you for that, Sue.
DeleteI made the peas, mushroom and celery dish the other day and it was very nice - thank you again!
[Valerie]
Glad you liked it...it's always nice to have another way to prepare vegetables.
Delete