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electronic Gourmet Guide

 

Peas, Minted

Serving Size: 3
Preparation Time: 0:05

 

Ingredients

  • 6 oz peas, tiny young
  • 2 oz lettuce heart—shredded
  • 1 tbl butter 10 each mint leaves—shredded
peas

Preparation

Mix all ingredients in a container, cover with saran wrap and microwave for 1 minute. You can use a covered pot on top of the range as well.What you are doing is steaming the peas to get them hot, using the water in the lettuce to cook them. Finely shredded lettuce is called a "chiffonade" of lettuce. Young peas, petit pois, only need to be made hot to cook them, as they can be eaten raw. I like to use the microwave to steam veg, as you can use a minimum of liquid and cook them with pinpoint accuracy at the very last minute before serving. Color, flavor, and food value is maximized this way. If all I ever used the microwave for was to steam veg, it would earn its keep in my kitchen.

Note: If you don't like mint, try dill or some other fresh herb. Of course, young peas really don't need any flavor help, and they are fine plain. I like a little onion, and precooked pearl onions added to peas are almost a cliche, but they are good. A spoonful of cream sauce wouldn't hurt either! There I go again, thinking fat! It is a habit that dies hard.

 
Steve's #7 Recipes
 

Steve Holzinger's The Great American Steak, Part 1
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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007


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