Parfait! French Peas

02bPeasWaterReducedbfLOWhen I was a kid, peas came in a silver can with “Le Sueur” on the front, and my very favorite way to eat them was with Minute Rice and La Choy sauce.

Hey, what can I say; it was the ’60’s!

Today, I buy my tiny tender peas frozen, and prepare them the way Julia Child recommended: lightly bruised with a bit of butter, sugar, salt, and water; and these are waaay more better than those from the silver can – and I don’t need the rice or soy sauce!

•16 frozen petite green peas
•2 tbsp room temperature butter
•1/2 tsp sugar
•1/2 tsp salt

02aPeasWaterbfLOPlace the peas, butter, sugar, and salt in a saucepan or skillet and rub together with your fingers to lightly coat the peas.

Add just enough cold water cover the peas and bring to a boil.

Cook slowly for about six minutes until the peas are tender, checking often to make sure the water hasn’t boiled off.

If the peas are tender and there’s still water in the pan, uncover and boil until it has evaporated.

03aPeasPlatebfLOSet aside, covered, and toss over moderate heat to warm before serving.

You will not believe how good these are.

I had this batch with a Ritz cracker meatloaf and Kraft dinner on the side – I guess was was feeling a bit mid-century.

Hate on the Kraft dinner, or the meatloaf if you like, but do try these peas – they are wicked tasty!

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