Petits Pois Étuvés au Beurre
Ingredients
- 2 - 2½ pounds fresh peas
- 3 tablespoons unsalted butter
- 2 - 3 tablespoons water
- small pinch of sugar optional
- fine sea salt
- freshly ground white pepper
- 2 tablespoons parsley finely chopped
Instructions
Shell and prepare
- Shell the peas and set aside.Bring a large pot of salted water to a boil.
Blanch
- Add the peas and cook for 2 to 3 minutes, just until bright green and barely tender.Drain immediately.
Etuvée
- In a wide sauté pan or shallow saucepan:Melt the butter over medium-low heatAdd the peas, water, and a small pinch of sugar.Season lightly with salt.Cover and cook gently for 5 to 7 minutes, shaking the pan occasionally.
Finish
- Remove the lid and allow any remaining liquid to reduce to a light glaze.Adjust seasoning with salt and white pepper.Fold in the herbs just before serving.
Notes
Serve warm in a shallow dish, lightly mounded.
This works beautifully alongside:
- Roast chicken
- Spring lamb
- Poached fish