Parfait! French Peas

FrenchPeasReadyVertbfLOWhen I first posted this recipe, I mentioned that I use frozen peas, but you should feel free to use fresh; well, since that time, I’ve come across opinion pieces stating that, if you couldn’t be assured of getting your peas fresh – like that day – from the garden, frozen was the way to go for flavor, texture, and appearance.

It must be true, I read it on the interwebs.

Pea gardens being sorely lacking in my neighborhood, I am sticking with my bag o’ frozen green orbs.

Now for the bruising – that bit where you rub the peas, the butter, the salt, and the sugar together between your palms just before cooking.


Messy, and, after this latest experiment, it would seem unecessary. Mebbe the bruising would be a useful step with garden fresh peas, but my lack of getting salted and sugared butter more on my hands than any of the frozen peas had no real consequence to the flavor – which is still, lovely.

FrenchPeasButterSaltSugarbfLOPeas, well-prepared, really don’t need much, and this recipe is, much like yesterday’s green beans, simple enough for everyday, but more than suitable for company.

•One bag of frozen peas
•2 tbsp room temperature butter
•1/2 tsp sugar
FrenchPeasReadybfLO•1/2 tsp salt

Put the peas in a 3-quart saucepan (I used a 2 quart, and all was fine) and add the butter, salt, and sugar.

Add just enough cold water to reach the top o’ the peas and bring to a boil. Boil slowly for six minutes, covered. Keep an eye on the pot to be sure the water hasn’t boiled off early.

The peas should be done and the water mostly gone. If there is still a lot of water, uncover and boil until the water is gone and the peas are coated with all that buttery goodness.

Toss, serve, and eat your peas – they’re really quite nice.

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