Veggies: Baby Peas au Francais
Source of Recipe
www.bearsinthekitchen.com
List of Ingredients
2 Lbs. fresh baby peas (and if you are shelling them, that is a LOT of peas!) For 8-12 guests, use 4 Lbs. peas)
3 Tbs. butter
Several leaves of the first spring leaf lettuce (which magically appear at the same time as the first peas)
salt and pepper
more butterRecipe
1. Put peas in pan with ½" good water (we got it from the spring) along with 3 Tbs. butter (or more if you like). Lay several leaves of the first lettuce over the peas. Cover tightly and simmer for about 8-10 minutes.
2. Taste the peas, they should not be mushy but firm. Simmer another minute or two if necessary.
3. Season with salt and a conservative amount of pepper. Stir and add more butter before serving.
As we had a herd of dairy cattle, very heavy cream was always available. Half a cup of ENORMOUSLY heavy cream can be added before serving, but is NOT necessary.
NOTE: As soon as peas are picked, their natural sugar begins to turn to starch, just like corn on the cob. After shelling the peas, if not cooking them immediately, put them in ice water. As far as the corn, she would start the pot to boil before going to the vegetable garden to pick the corn, the corn would be “shucked” and “silked” and go immediately into the pot. But that was in high Summer, not in the Spring.
As FRESH baby peas are nearly impossible to find, frozen baby peas will serve well in this preparation. Put them FROZEN into the cooking pot, do not let them thaw first. Simmer only until thoroughly heated.
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