Minted Peas

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Techniques & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Serves 4 to 6

 

Peas are one of the first vegetables to appear in the garden in the spring. In fact, most gardener’s find it difficult to grow them in hot weather. Whether you grow your own or buy them at your local market, peas are at their peak of perfection in spring.

2 cups basic White Sauce

2 tablespoons Chiffonade of fresh mint

½ teaspoon sugar

½ teaspoon Worcestershire sauce

Freshly grated Nutmeg to taste

Sea Salt and fresh ground White Pepper to taste

 

2 cups fresh shelled peas or 1-10 ounce package frozen

 

Make the white sauce, adding the mint, sugar, Worcestershire sauce, nutmeg, salt and pepper when you add the milk. When the sauce is finished set aside.

 

Bring a pot of water to the boil. If using fresh peas, add the peas and when the water returns to the boil, allow to cook for about 3 minutes. If using frozen peas, add thawed peas to the boiling water and cook for 1 minute only.

 

Drain well and add to the minted white sauce. Stir gently over a low flame until all is heated through. Serve hot, garnished with sprigs of fresh mint.

 

 

 

 

 

This space available for advertising.

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann