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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Green peas were considered a great delicacy, says Edna Lewis in The Taste of Country Cooking. If our peas ripened first, they were shared with the neighbors and vice versa. Since garden-fresh peas have become practically impossible to find, we rely on frozen peas for this classic combination. Serve it, as Miss Lewis would, with skillet-cooked chicken and biscuits on an evening in late spring. Ingredients:
3 cups fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound) |
2 tablespoons sugar |
1/2 cup heavy cream |
2 tablespoons unsalted butter |
1 tablespoon finely chopped chervil, chives, or mint |
Directions:
1. Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
2. Drain peas in a colander.
3. Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.
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