Peas and Carrots

Name: Peas and Carrots
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 2 cups frozen petite peas, thawed; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh tarragon leaves; 4 ounces cream cheese, cubed, at room temperature; 1 cup grated Parmesan; 1 teaspoon freshly grated lemon zest, from 1 small lemon; 1 teaspoon kosher salt; 4 large carrots, peeled and sliced on the bias into 3-inch "chips"; 4 large carrots, peeled and sliced on the bias into 3-inch "chips"

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Ingredients

2 cups frozen petite peas, thawed

2 tablespoons extra-virgin olive oil

2 teaspoons fresh tarragon leaves

4 ounces cream cheese, cubed, at room temperature

1 cup grated Parmesan

1 teaspoon freshly grated lemon zest, from 1 small lemon

1 teaspoon kosher salt

4 large carrots, peeled and sliced on the bias into 3-inch "chips"

Directions

Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.