Directions:
- Cook the peas, do not over cook.
- Remove from heat, drain and reserve until needed.
- Melt the butter and saute the scallions and celery until tender.
- Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- Cook for 5 minutes, uncovered on low heat, until heated thru.
- Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.91 Kcal (984 kJ) | ||
| Calories from fat | 154.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.12g | 26% | |
|---|---|---|---|
| Cholesterol | 51.08mg | 17% | |
| Sodium | 431.22mg | 18% | |
| Potassium | 342.05mg | 7% | |
| Total Carbs | 15.48g | 5% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 73.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.1 Kcal (549 kJ) | ||
| Calories from fat | 86.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 26% | |
|---|---|---|---|
| Cholesterol | 28.51mg | 17% | |
| Sodium | 240.65mg | 18% | |
| Potassium | 190.89mg | 7% | |
| Total Carbs | 8.64g | 5% | |
| Sugars | 3.08g | 22% | |
| Dietary Fiber | 3.24g | 23% | |
| Protein | 3.19g | 11% | |
| Vitamin C | 11.3mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 12% | |
| Calcium | 41.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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