Peas, Mushrooms and Celery with Tarragon

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, saut√© 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.


  1. I like peas, mushrooms and celery. But, have not used tarragon. So cannot say whether I like it or not.
    Thanks for sharing.

    1. Tarragon is good with this...but it's perfectly good without it, especially if you use real butter

  2. I'm sure that will be just as delicious as it looks in the photo.
    Tell me, what else is on the plate besides the baked potato?
    [Valerie, NZ]

    1. That is Sorghum Dijon Roasted Salmon.
      If 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!

    2. Thank you for that, Sue.
      I made the peas, mushroom and celery dish the other day and it was very nice - thank you again!

    3. Glad you liked's always nice to have another way to prepare vegetables.


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