Peas with Cream and Mint Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Peas | 4 Pound | |
| Water | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| 1 teaspoon dried sprig | 2 | |
| 1/8 teaspoon saffron or ground turmeric | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
Heat the butter in a heavy saucepan.
Add the peas, water, salt (no pepper is needed) and mint.
Simmer covered over low heat for about 10 minutes or until tender.
If the peas look soupy, cook without a cover to allow the pan liquid to evaporate.
Remove the mint from the cooked peas.
While the peas are cooking, stir the saffron or turmeric into the cream.
Whip just a little and fold into the cooked peas.
Add the peas, water, salt (no pepper is needed) and mint.
Simmer covered over low heat for about 10 minutes or until tender.
If the peas look soupy, cook without a cover to allow the pan liquid to evaporate.
Remove the mint from the cooked peas.
While the peas are cooking, stir the saffron or turmeric into the cream.
Whip just a little and fold into the cooked peas.
Chef
