Creamed Peas
Creamed peas are the side dish you never knew you were missing! With a creamy lemony yogurt dressing, they're exactly what you need on your Easter table. Plus, the leftovers may be even better the next day!
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- ⅓ cup minced shallot
- 3 cups frozen peas
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp heavy cream
- ¼ cup plain Greek yogurt
- 2 tbsp grated lemon zest
- 1 tbsp minced fresh tarragon
Instructions
- In a 4-quart saucepan, heat the olive oil over medium heat. Once hot, add the shallot and sauté until soft and translucent, 4-5 minutes.1 tbsp olive oil, ⅓ cup minced shallot
- Add the peas, salt, and black pepper and sauté until the peas are warmed through, 2-3 minutes.3 cups frozen peas, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add the heavy cream, bring to a simmer, and cook until the cream is reduced by half, 1-2 minutes. Remove the pan from the heat and add the Greek yogurt, lemon zest, and tarragon. Stir to combine and serve immediately.3 tbsp heavy cream, ¼ cup plain Greek yogurt, 2 tbsp grated lemon zest, 1 tbsp minced fresh tarragon
Video
Nutrition
Serving: 1serving | Calories: 117kcal