(Cookery)smallsweetfreshgreenpeas.The fresh peas are used as accompanying vegetables and are traditionally prepared “à l’anglaise” or “à la française”. In English, the peas are cooked in salt water brought to boil. At the end of the cooking they drain and add butter (The English also add mint ). In the French style, they are steamed in butter, with new onions and lettuce, moistened with a little water. When serving, they are bound with butter or cream 7 . They are also used in the preparation of salads, vegetable planters, macedonia and mashed potatoes.
Portions- 4
Peas – 250 G
Carrots – 250 g
Salt – 1 tsp
Butter – 60 g
Sugar – 1 tsp
Method:
1. Shell and wash peas.
2. Cook the carrots as per glazed carrots- turn the carrots to olive shape. Place in a pan and enough
water to barely cover them. Add salt, sugar and butter.
3. Cook till half the moisture evaporates.
4. Add shelled peas and continue to cook so that both are finished at the same time. Add little butter to glaze them. Serve hot.
Dia's Kitchen 