PEAS AND CARROTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Peas and Carrots image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

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"

Steps:

  • 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.

There are no comments yet!