Saturday, June 25, 2011

Peas with Lemon, Mint, and Scallions

peas with lemon and mint

I'm often looking for new ways to serve vegetables, and these peas served with a bit of cream, some green onion, and mint caught my eye immediately. They are delicious with some grilled meets and instead of having sad, leftover peas at the end of dinner time, the bowl was practically licked clean. If you have any reluctant vegetable eaters in your house, this might be your answer.

Adapted from Fine Cooking

2 cups of fresh shelled peas, or 1 ¾ cups of frozen
2 tbsp unsalted butter
4 large green scallions (green onions), thinly sliced
¼ cup heavy cream
2 tbsp finely chopped fresh mint
½ tsp fresh lemon zest

Rinse frozen peas under cold water for about 2 minutes, until they are thawed. Line a baking sheet with paper towel and turn them out onto it, rolling them around to let them dry.

If you are using fresh peas, bring a pot of water to a boil and then add the peas, cooking them until tender crisp (about 2 minutes or so, depending on size. Taste them to be sure) Drain and dry on a paper towel lined baking sheet.

In the same saucepan, melt the butter over medium heat and then add the scallions. Cook for about 3 minutes until they are soft. Stir in the heavy cream, mint, and lemon zest, bringing to a boil and cooking until a wooden spoon drawn across the bottom of the pan leaves a trail behind. Toss with the cooled and dried peas, adding salt and pepper if you think it needs it. Serve immediately.

Serves 3
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