A delightful side dish featuring peas in a creamy tarragon sauce, perfect for any occasion.
Bring a saucepan of water to a boil and add the peas.
Avoid overcooking the peas to maintain their vibrant color and texture.
Drain the peas and set them aside.
Shake the colander gently to remove excess water from the peas.
In the same saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown; lower the heat if necessary.
Add the scallions and celery to the melted butter and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Stir in the cooked peas, cream, and tarragon, mixing well.
Combine thoroughly to ensure the peas are evenly coated in the sauce.
Cook the mixture on low heat for 5 minutes, stirring occasionally.
Keep the heat low to prevent the cream from curdling.
Season with salt and black pepper to taste, then serve warm.
Taste the dish before serving to adjust the seasoning if needed.
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