vegetable - peas, mint
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Peas with Mint
Simple and delicious.
serves 4
750 g. unshelled peas
or about 300 g. frozen
2 t. finely chopped mint + 1 sprig
good
pinch sugar
1 t. butter
Place the peas in a small pot. Pour over a little
hot water (just enough to almost cover the peas) add the sugar and mint sprig, bring to the boil and cook over low heat for
4 to 6 minutes uncovered until barely tender.
Drain
and discard sprig.
Return to the heat and add the butter, a pinch of salt and the chopped mint. Shake
the pot until the butter is melted and well distributed. Continue to
sauté a minute or until the peas are tender.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant