Carla’s Comfort Foods Recipe: Last Supper Buttered Tarragon Peas

Carla Hall attended L’Academie de Cuisine in Maryland and is owner and executive chef of Carla Hall Petite Cookies, an artisan cookie company based out of Washington, DC. A cohost on the ABC talk show The Chew, she lives in Washington, DC, with her husband, Matthew Lyons, and stepson, Noah.

CarlaComfortPeas_400As a contestant on Top Chef, I had the privilege of making culinary legend Jacques Pepin’s ideal last supper. He swooned over these peas! His happy reaction actually brought tears to my eyes. From Carla’s Comfort Foods.

I didn’t include this recipe in my first cookbook and I can’t tell you how many requests I’ve gotten for it. So here you go, folks: the peas that’ll let you leave this world happy.

2 tablespoons unsalted butter

Carla’s Comfort Foods

Carla’s Comfort Foods

by Carla Hall

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  • Get Carla’s Comfort Foods
  • Get Carla’s Comfort Foods
  • Get Carla’s Comfort Foods

1/4 cup minced shallots

Kosher salt

2 cups cooked fresh peas or thawed frozen peas

2 teaspoons finely chopped fresh tarragon leaves, plus whole leaves for garnish

1/2 teaspoon chopped fresh thyme leaves

1 teaspoon freshly grated lemon zest

1/4 cup water

1 In a large skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallots and 1/4 teaspoon salt. Cook, stirring, until the shallots are just translucent, about 1 minute. Add the peas, reduce the heat to low, and cook, stirring, until heated through.

2 Add the tarragon, thyme, lemon zest, water, and remaining 1 tablespoon butter. Cook, stirring, until the peas are glazed, about 5 minutes. Garnish with tarragon leaves and serve immediately.

Carla’s Tips
• One of my favorite French techniques is combining butter and water to gloss fresh vegetables. Butter makes the sauce creamy and the water keeps it from becoming too rich.

• To get my beloved lemon in here, I add zest to the glaze. Fresh juice would discolor the peas and the zest adds a nice floral note.

• When I first made this recipe, I thought, “Why waste my time thawing frozen peas?” Well, I learned the hard way. If you throw frozen peas into a hot pan, they clump and cook unevenly.

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