Servings: three as a side dish.
Fresh mint or chervil would be nice with these peas, too, if you don’t have chives. If you don’t have shallots, finely chop the white part of two small scallions.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I so wanted this to be rich and flavorful...but it was just ok. If you managed to spoon up some of the cream, it was better, but still not great. A bit too bland and the cream really doesn't thicken enough to stay on the peas.That said: I used frozen peas because it's January - but I don't think even very fresh peas would have helped. Fresh peas have to be minutes from picking to be really great.I would up all the seasonings and find a way to thicken the cream sauce - maybe a litte cream cheese? I might make it again with some changes and re-review it.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?