Radishes with Pea Puree

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Ingredients

1. 13 large radishes, trimmed and cut into 1/4 in thick rounds
2. 5/8 t salt, divided
3. 2 sprigs fresh tarragon
4. 3 T extra virgin olive oil
5. 1 clove garlic, minced
6. 1 (10 oz) pkg frozen peas

Instructions

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

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