Milk Cooked Peas

Cook Time: 10

Total Time: 10

Servings: 4

Author: Giangi Townsend

Ingredients

¾ tsp corn starch 3/4 teaspoon corn starch
3 garlic 3 smashed garlic clove
2.5 cup pears 2 1/2 cup frozen - thawed pears
½ cup half half 1/2 cup half and half
½ teaspoon lemon 1/2 teaspoon grated zest of lemon
1.5 tablespoon flat-leaf parsley 1 1/2 tablespoons chopped fresh flat-leaf parsley
½ tablespoon tarragon 1/2 tablespoon chopped fresh tarragon leaves

Instructions

Mix 1 tablespoon of the butter with the cornstarch and set aside.
In a saucepan set over medium heat, melt the remaining 3 tablespoons butter. Add the garlic, and cook until the garlic begins to soften, 2 to 3 minutes.
Add the peas and ¼ teaspoon each of salt and pepper, and cook the peas until they turn bright green, about 1 minute.
Add the half-and half and cook until it bubbles in the center, about 30 seconds.
Add the cornstarch mixture and cook, stirring until the content of the pan thickens and the peas are tender.
Add the lemon zest, parsley and tarragon. Taste for salt and pepper, and adjust if necessary. Serve immediately.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.