Wednesday, September 8, 2010


A group of our friends frequently get together sometime during the Labor Day weekend for a potluck dinner.  I always enjoy the event since I get to see a lovely garden as well as to taste good foods.  Mike grilled boneless butterflied leg of lamb, and chicken breasts (topped with pineapple and cheese), both of which were delicious.   I brought a vegetable side dish which was good since more people than not brought appetizers.  Here's the recipe:

SUGAR SNAP PEAS & CARROTS WITH TARRAGON BUTTER.  This recipe serves 4 but you can easily adjust the entire recipe to suit your tastes and based on what you have on hand.  This recipe was modified from a "Gourmet" magazine recipe.
*  3/4 # sugar snap peas, strings discarded
*  2 carrots, peeled and coin-cut
*  1 tablespoon finely chopped onion or shallot
*  1 tablespoon butter
*  2 teaspoons chopped fresh tarragon, or 3/4 teaspoon dried tarragon
*  1/2 teaspoon finely grated fresh lemon zest
*  salt and pepper to taste
Blanch sugar snaps in a pot of boiling water, uncovered, 1 minute.  Drain and quickly cool the sugar snaps.   In the same pot cook carrots just until tender.  Drain and quickly cool the carrots.  (Okay to make ahead to this point then finish later.)

Cook onion in butter over moderate heat, stirring occasionally until softened, about 1 minute.  Increase heat to high, add sugar snaps and carrots.  If using dried tarragon also add at this point.  Saute veggies to heat through about 2-4 minutes.  If using fresh tarragon, add at this time with lemon zest, salt and pepper.  Toss to combine,  then serve.