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Minted Peas |
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| Ingredients: |
2 teaspoons canola oil
1/2 cup chopped shallots
3 cups fresh or frozen peas
1 cup reduced-sodium chicken broth, or vegetable broth
Pinch of sugar
2 tablespoons shredded fresh mint
1 teaspoon butter
Salt & freshly ground pepper
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| Procedures: |
Heat oil in a large nonstick skillet over medium heat.
Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes.
Stir in peas, broth and sugar.
Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes.
Stir in mint and butter.
Season with salt and pepper and serve.
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| Notes: |
2016-11-26: served with lamb loin roast, but without the shallots or sugar.
2016-11-22: Added to the cookbook.
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01/15/2017
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