Sautéed Peas with Leeks and Tarragon

Name: Sautéed Peas with Leeks and Tarragon
Yield: Serves 4
Ingredients: 2 teaspoons, olive oil; 1 small, leek, white and light green parts cut into 1/4-inch dice (about 1/2 cup); 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1 pound, frozen baby peas (3 cups) (see note); 1/4 cup, heavy cream; 1/4 teaspoon, sugar; 2 tablespoons, minced fresh tarragon; 1 tablespoon, unsalted butter; 2 teaspoons, white wine vinegar; , Table salt and ground black pepper

Side Dishes
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated November/December 2009

To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

SERVES 4

TIME 25 minutes

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