- Organic Bound
Chef Jeffery Jake created this simple yet utterly delicious vegetable dish and shared it with us on a Chef Walk he led at our Carmel Valley Farm Stand.
|1 pound||baby (young) sugar snap peas (rinsed)|
|1/2 teaspoon||red wine vinegar|
|1/2 teaspoon||lemon oil (or olive oil with a pinch of grated lemon zest)|
|2 tablespoons||chicken stock|
|1 tablespoon||unsalted butter|
|freshly ground pepper|
Bring a large pot of salted water to a boil over high heat. Add the sugar snap peas and cook until tender, 3 to 6 minutes. Drain and plunge the peas into a bowl of ice water to stop the cooking process. Drain again and transfer the peas to a blender or food processor.
Add the vinegar and oil to the peas and purée the mixture until it is smooth.
Transfer the purée to a small saucepan set over low heat. Add the chicken stock, butter, and tarragon, and stir until the purée is warm. Season with salt and pepper to taste. Serve immediately.