Difference between revisions of "Minted peas"
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* x [[salt]] + [[pepper]] to taste | * x [[salt]] + [[pepper]] to taste | ||
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Heat [[butter]] in medium-sized pan over low heat. When melted, remove from heat and add chopped [[mint]]. Steep for about 15 minutes, keeping warm. Place [[Peas]] in top half of steamer. Cover with scallions and whole [[mint]] leaves. Place over rapidly boiling [[water]] and steam for 4 minutes or until [[Peas]] are just tender. Remove from heat and discard whole [[mint]] leaves. Toss [[Peas]] with [[mint]] [[butter]], add [[salt]] and [[pepper]], and serve immediately. This recipe is from _the rediscovered bean_ by judith choate, published by doubleday canada in 1992, isbn 0-385-25307-Serves 6 | Heat [[butter]] in medium-sized pan over low heat. When melted, remove from heat and add chopped [[mint]]. Steep for about 15 minutes, keeping warm. Place [[Peas]] in top half of steamer. Cover with scallions and whole [[mint]] leaves. Place over rapidly boiling [[water]] and steam for 4 minutes or until [[Peas]] are just tender. Remove from heat and discard whole [[mint]] leaves. Toss [[Peas]] with [[mint]] [[butter]], add [[salt]] and [[pepper]], and serve immediately. This recipe is from _the rediscovered bean_ by judith choate, published by doubleday canada in 1992, isbn 0-385-25307-Serves 6 | ||
Latest revision as of 14:38, 15 July 2012
Description
Ingredients
- 3 tbsp clarified butter
- 1 tbsp chopped fresh mint
- 1 cup(approximately) whole
- mint leaves
- 4 cup shelled fresh peas (or
- thawed frozen petite Peas)
- 1/4 cup chopped scallions
- x salt + pepper to taste
Procedures
Heat butter in medium-sized pan over low heat. When melted, remove from heat and add chopped mint. Steep for about 15 minutes, keeping warm. Place Peas in top half of steamer. Cover with scallions and whole mint leaves. Place over rapidly boiling water and steam for 4 minutes or until Peas are just tender. Remove from heat and discard whole mint leaves. Toss Peas with mint butter, add salt and pepper, and serve immediately. This recipe is from _the rediscovered bean_ by judith choate, published by doubleday canada in 1992, isbn 0-385-25307-Serves 6
