Radishes with Pea Puree

 

13 large radishes, trimmed and cut into scant 1/4-inch-thick rounds
Salt
2 sprig(s) fresh tarragon
3 tablespoon(s) extra virgin olive oil
1 clove(s) garlic, crushed with press
1 package(s) (10 ounces) frozen peas
Pea shoots , for garnish
Mint leaves , for garnish
 

On work surface covered with paper towels, spread radish rounds. Sprinkle with 1/2 teaspoon salt. Let stand 10 minutes. Meanwhile, chop leaves of 1 tarragon sprig. In 2-quart saucepan, combine oil, garlic, and remaining tarragon sprig. Cook on medium 2 to 3 minutes or until garlic is golden. Stir in peas; cook 5 minutes longer, stirring occasionally. Discard tarragon sprig. Transfer pea mixture to food processor. Add chopped tarragon and 1/8 teaspoon salt and puree until smooth, scraping down bowl occasionally. Blot radish rounds dry. Place 1 teaspoon pea puree on each round; place on platter.

Garnish with pea shoots.
 

Note: Radishes can be served whole, slice off top and bottom, hollow out the top, and pipe filling into them. Also can be done with traditional softened butter and salt.