4 Serves
20 Mins
Place the goat cheese and tarragon into a saucepan over low heat, stirring gently until the cheese begins to melt and becomes smooth.
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Vitamin E
0 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
137 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
178 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the peas to the saucepan and continue to simmer, stirring occasionally, until the peas are heated through and tender.
Transfer the mixture into a casserole dish and garnish with a sprinkle of Parmesan cheese before serving.
25
g95
g20
g
Yemeni
