The only veggies that rival broccoli for Meghan’s affections are peas. We planted our snow peas on St. Patrick’s Day, and have had a nice crop this season despite the hot spring and cooler summer. We picked swollen pods from the vines recently, and shelled them so Meghan could make something delicious - fresh herbed peas with shallots and white wine. (The dogs have been happily crunching on pea pods for the last week or so too, so nothing was wasted)
2 C. fresh or frozen green peas
1 shallot, finely chopped
2 T. non-dairy butter
2 T. water
¼ C. dry white wine
1 T. lemon juice
1 T. fresh mint, finely chopped
2 shakes lavender bitters (optional)
Pinch of cayenne
Salt and pepper to taste
Prep + cook time: 10-15 min
Yield: 2-4 servings
-If using frozen peas, let them thaw on the counter until you’re ready for them.
-Heat butter in a large pan over medium-high heat and chop the shallot and mint.
-Sauté the shallot until translucent, then add the peas, water, wine, lemon juice and cayenne and continue cooking until the liquid has reduced to a glaze. Continue stirring to cook evenly and avoid burning.
-When the glaze begins to thicken, add the chopped mint, lemon juice and bitters (optional). You will know the peas are done when their skin starts to pucker like tiny golf balls. Stir once or twice and serve.