Creamy peas, shallots and mint

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Preparation info

    • Difficulty

      Easy

Appears in

Vegetables: The new food heroes

Vegetables

By Peter Gordon

Published 2007

  • About

The best thing about peas and pods is hulling them – it’s a lovely job to do with friends. The next best thing is eating them. Podded vegetables always add a lovely colour to the table and they can be cooked in so many ways. If you’re in a dilemma over whether to buy fresh peas or frozen ones then, unless you know the fresh ones are less than a day old, I’d recommend you buy frozen – they’ll be sweeter, as they’re generally frozen within hours of being picked.

Peas and pods deserve so much more than simple boiling. Try the imaginative treatments I suggest here. All will serve 4 as a side dish.

Method

This is a really simple way to serve peas and make them seem quite lush. Sauté 3 banana shallots (or 6 regular ones) in 2 tablespoons olive oil until softened and beginning to colour. Add 200 ml double cream, 100 ml water and 400 g frozen or fresh peas. Bring to a boil, then simmer rapidly, with a lid fitted loosely to the pan, until the peas are cooked. Season, then add a handful of shredded fresh mint.