Peas with Shallot Butter
Introduction
Shallots are sweeter than onion and they cook more quickly, so keep an eye on them in the pan.
Serves: 6
Ingredients
½ cup chopped shallot
1½ tbsp butter
1 tsp thyme leaves
1 tsp chopped mint
¼ tsp salt
Freshly ground black pepper
500g (1 lb) frozen baby peas
Method
1 Put shallot and butter in a small saucepan, set pan over a gentle heat and cook until tender and lightly golden. Add thyme, mint, salt, and black pepper to taste.
2 Put peas in a sieve and rinse off ice crystals under running hot water (the water will then return to the boil more quickly once the peas are added). Add peas to a saucepan of boiling, salted water and cook without a lid for 5-7 minutes, or until tender. Drain.
3 Add peas to buttery shallot, toss and serve immediately.
Recipe Notes
Frozen peas are an excellent frozen vegetable to have on hand, not just to fill a gap on a plate or provide a splash of colour, but because they are a premium product, taste great, are versatile and nutritious.
Avoid buying frozen peas with ‘added mint’ or mint flavour as it gives the peas a medicinal taste. It’s much better to use fresh mint. Add mint stalks to the cooking water for added flavour, and toss chopped fresh mint through cooked peas.
