Serves: Makes 4 servings
- 1 tablespoon unsalted butter
- ½ cup thinly sliced spring onions or green onions (white and pale green parts only)
- 2 pounds English peas, shelled (2 to 2½ cups shelled)
- ¼ cup water
- ¼ cup crème frache
- 1 tablespoon thinly sliced fresh mint, or 2 tablespoons thinly sliced fresh chives or chopped fresh chervil
- Kosher or sea salt and freshly ground black pepper
Procedures:It’s rare to find English peas in a supermarket at that perfect stage of maturity, when they have filled out their pods and you can feel the peas distinctly but they have yet to become overlarge and starchy. Purchased from a farmers’ market or through a CSA, peas are much more likely to be recently picked, moist, and sweet. They decline rapidly in storage, so freshness is paramount. In this recipe, the peas are braised with butter and spring onions and finished with thick crème fraîche to make a side dish for roast leg of lamb, lamb chops, or roast chicken. You can prepare carrots by the same method.
- Melt the butter in a small, wide saucepan over moderate heat. Add the spring onions and sautŽ until softened, about 3 minutes. Add the peas and water and bring to a simmer. Cover and cook until tender, 8 to 10 minutes or a little longer, depending on the size and age of the peas. If the pan threatens to cook dry, add a few more tablespoons water.
- When the peas are tender, uncover, raise the heat to high, and evaporate the excess liquid. Reduce the heat to moderate and stir in the créme fraîche and herbs. Season with salt and pepper, bring to a simmer, and serve immediately.