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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 4 |
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I am safekeeping this pea recipe, which was published in Cooks Illustrated. I am also posting separately variations of this recipe that do not have mint but adds other ingredients. Upscale Peas W/Ham & Chives uses ham and chives, Upscale Peas With Mushrooms and Thyme uses mushrooms and thyme. Any recipe from Cooks Illustrated can be trusted. The painstaking testing process used produce sure winners. Ingredients:
2 teaspoons olive oil |
1 small shallot, minced (about 1 1/2 t) |
1 med.garlic clove, minced |
1 lb baby peas, frozen |
1/4 cup chicken broth, low sodium |
1/4 teaspoon sugar |
1/4 cup fresh mint leaves |
1 tablespoon butter, unsalted |
2 teaspoons lemon juice, fresh if possible |
salt and pepper |
Directions:
1. Heat oil in 12 skiller over medium high heat until simmering. Add shallots and ccok, stirring frequently until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Stir in peas, broth and sugar. Cover and cook until peas are bright green and just heated through, stirring halfway, until heated through, 3-6 minutes. Add mint leaves and butter until incorporated. Remove from heat, stir in lemon juice. Add salt and pepper to taste and serve immediately.
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