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.
A delicious and novel way to serve peas! I would cook the cream longer than it calls for (until it reduces by half), before adding the peas in order to get it to coat the peas without overcooking them.
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.
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