To my mind there is no better fresh spring vegetable than peas. This recipe makes use of three varieties, but you may use whichever varieties are available fresh in your area.
Curried Peas
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.
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