Peas with baby leeks, Parma ham and tarragon
serves 4
Easy
Total time:
Classic with a twist, this braised pea and leek dish is inspired by a classic French dish. If using baby onions, make it easier to remove the skins by pouring a kettle of water over them and leaving for 5 minutes. The crispy Parma ham looks good but also adds a lovely saltiness to the creamy green veg.
Skip to ingredients
- 8 baby leekspeeled
- butter
- 200ml chicken stock
- 500g frozen peas
- 142ml pot double cream
- chopped to make 2 tbsp tarragon
- 6 slices parma hamgrilled until crisp
Nutrition: per serving
- kcal341
- fat24.9g
- saturates0g
- carbs14.1g
- sugars0g
- fibre7g
- protein16.1g
- salt1.39g
Method
step 1
Cook the leeks or onions in a large wide pan with a knob of butter and a little seasoning for about 5 minutes until just starting to colour. Add the stock, cover and simmer until leeks are tender and the stock has reduced. Add the peas, cream and tarragon and simmer uncovered until the peas are cooked. Serve scattered with the crisp Parma ham.