Creamy French Peas
Servings
4Serving size
1 1/4 cupsThis recipe can easily be multiplied and keeps well, refrigerated.
Ingredients
| 2 quart Water |
| 16 ounces Fresh peas (or 4 cups thawed frozen peas) |
| 1 quart Ice water |
| 1 Tbsp. Unsalted butter |
| 2 Large Shallots, raw (finely diced) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup Riesling |
Instructions
When the water boils, add the peas and reduce the heat to a simmer.
Simmer the peas for 10 minutes, drain, and add to the ice water.
Place the butter in a medium skillet over medium high heat.
When the butter begins to bubble, add the shallots, then reduce the heat to medium and cook for about 4 minutes. Stir frequently.
Add the flour, salt, and pepper. Stir frequently.
Add the wine slowly while whisking.
Cook the sauce over medium heat for about 3 to 5 minutes, until smooth and thick. Whisk frequently.
Add the peas and cook for about 1 minute to reheat.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Fresh peas are great whenever you can find them, but don’t get us wrong: frozen peas are delicious and we use them all the time. There is something just a bit “more” with fresh peas – more texture, more flavor, more color.