Minted Peas Recipe - Cooking Index
Minted Peas Recipe - Cooking Index
| 3 tablespoons | 45ml | Clarified butter |
| 1 tablespoon | 15ml | Chopped fresh mint |
| 1 cup | 237ml | -- (approximately) whole |
| Mint leaves | ||
| 4 cups | 948ml | Shelled fresh peas - (or |
| Thawed frozen petite peas) | ||
| 1/4 cup | 36g / 1.3oz | Chopped scallions |
| Salt + pepper to taste |
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 0-385-25307-9.
Source:
Elizabeth Powell
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