Peas and Carrots
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 38
- Sodium
- 479
- Total: 15 min
- Active: 15 min
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"
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.