Minted Peas

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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.






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        Copyright © 2008 - Geraldine Duncann