RECIPE #289, DAY #486
ORIGINAL RECIPE: “Frozen Peas,” from Julia Child’s Mastering the Art of French Cooking*
TIMING: 15 minutes
TOOLS: Just a small sauce pan with a lid
COOK TYPE: Stovetop
HEALTH: Just another way to add a little veg to your dinner. Peas are good for you, even with a little butter and salt. And this method avoids the nutrient draining you get with typical boiled or even steamed peas.
EXPERIENCE: There are two veggies that I always keep in the freezer, for nights when we need more veggies and the crisper is depleted. These are the two veggies that I consider satisfactory, right out of the freezer: peas and corn. Apparently Julia Child at least half-agrees with me, as her famous cookbook contains recipes for doctoring up both canned and frozen peas.
The first time I tried this as a variant to my usual steamed peas with butter and either basil or mint, I thought it would be just fine. Little did I realize just how delicious and un-frozen these peas would taste. This is now an oft-repeated recipe around here.
NOTES: Although fine with just about any meat and potato or meat and grain, these go especially nicely with a roast chicken.
- In a small sauce pan, put 1 tablespoon butter, 1 tablespoon minced shallots or onion, 1/4 teaspoon salt, pinch of ground black pepper, and 1/2 cup chicken stock or broth. Bring to a boil.
- Add 1o ounces frozen peas and cover. Simmer for 5 minutes.
- Remove lid and boil hard until the liquid has evaporated. Taste for salt and serve right away.
Serve with a roast chicken and mashed potatoes with gravy, or just about any European or American combo of meat and potatoes/meat and grain.
*Recipe changed from the original.