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Erica Galindo
Celebrating Food, Faith and Family
Last edited on: November 25, 2011.


Oregon Peas with Tarragon Butter, Fennel & Herbs
Recipe type: Side
Serves: 8-10
  • 3 10 oz bags of Stahlbush Oregon Frozen Peas (or any sweet peas available at your local grocery)
  • 3 tbsp Rice Oil (available at most specialty or Asian markets)
  • 4 tbsp unsalted butter
  • ⅓ cup white wine
  • 2 tbsp chopped fresh fennel bulb
  • 1½ tbsp finely chopped dill & tarragon
  • ½ tbsp chopped parsley
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  1. Heat the rice oil in stainless steel saute pan on medium low heat, saute fennel for 3-5 minutes, until tender. Add the peas, wine and salt & pepper. Saute just long enough to keep the veggies al dente, about 10 -12 minutes. Meanwhile, in a small sauce pan heat the butter on med low with the herbs for approximately 2 min. Add the herb butter to the peas the last 2 to 4 minutes of cooking. Lightly season with salt & pepper to taste.

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