Peas and Carrots

Yield: 2 – 4 servings

 

 

 

Ingredients

 

2 cups (approximately 10 ounces) fresh English peas of equal size (see preparation steps for petite peas or market peas)

 

2 tablespoons unsalted butter, shaved into paper-thin slices

 

2 quarts cold water

 

1 tablespoon salt

 

1/2 cup peeled and diced in pea-sized pieces carrots

 

Pinch of salt

 

1/8 teaspoon freshly ground pepper

 

¼ teaspoon Turbinado sugar

 

1 teaspoon fresh mint, chopped (English style of presentation), optional

 

 

Steps

Petite peas (fresh from the garden, shelled)

 

1. Bring cold water to a rolling boil in a tall saucepan.
2. Add salt and stir until dissolved.
3. Carefully place carrots in the water. Do not drop all at once or the water may splatter.
4. Bring the water to a boil again, if necessary.
5. Boil slowly for 3 minutes.
6. Carefully add peas. Boil for 3 minutes (affected by the size of the peas), testing by eating one pea after 3 minutes and each minute thereafter until the shells of the peas are tender, but the interior still offer a slight resistance to the teeth. Peas will continue to cook slightly after drained.
7. Drain through a colander. If you are not ready to serve, place peas in cold water for 4 minutes to stop cooking process. When ready, resume at step 8.
8. Taste a pea. If they are sweet the sugar may be omitted.
9. Heat a saucepan over medium heat.
10. Place salt and pepper, and any desired sugar, in the bottom of the saucepan.
11. Add peas and carrots.
12. Swirl to mix with seasonings and to allow any remaining water to evaporate.
13. Taste, adjust seasonings as desired.
14. Peas begin to wrinkle as they cool. For the most appealing presentation, it is preferred to serve them immediately after cooking. If not ready to serve, place saucepan on a trivet, uncovered. When ready, add 1-2 tablespoons cold water, heat to boiling and continue to boil until the water has evaporated, swirling peas and carrots constantly.
15. Place in serving dish.
16. Dot with butter shavings.
17. Garnish with mint.
18. Serve.

 

Market peas (a larger pea of a size normally appearing in the market)

1. Bring cold water to a rolling boil.
2. Add salt and stir until dissolved.
3. Carefully place carrots in the water. Do not drop all at once or the water may splatter.
4. Bring the water to a boil again, if necessary.
5. Boil slowly for 3 minutes
6. Carefully add peas. Boil for 5 minutes (affected by the size of the peas), testing by eating one pea after 4 minutes and each minute thereafter until the shells of the peas are tender, but the interior still offer a slight resistance to the teeth. Peas will continue to cook slightly after drained.
7. Drain through a colander.
8. Taste a pea. If they are sweet the sugar may be omitted.
9. Heat a saucepan over low heat.
10. Place salt, pepper, butter and if desired, sugar, in the bottom of the saucepan.
11. Add peas and swirl to mix with seasonings and to allow any remaining water to evaporate.
12. Taste, adjust seasonings as desired.
13. Peas begin to wrinkle as they cool. For the most appealing presentation, it is preferred to serve them immediately after cooking. If not ready to serve, place saucepan on a trivet, uncovered. When ready, add 1-2 tablespoons cold water, heat to boiling and continue to boil until the water has evaporated, swirling peas and carrots constantly.
14. Place in serving dish.
15. Dot with butter shavings.
16. Garnish with mint.
17. Serve.