by amanda
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Photo by Sarah Shatz
2 1/2 cups fresh peas Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
Salt Ask a question about this ingredient
4 pats unsalted butter Ask a question about this ingredient
Freshly grated zest of 1/2 lemon Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Put the peas in a medium saucepan and pour over enough milk to barely cover the peas. Add a large pinch of salt. Set over medium heat and bring to a simmer -- keep an eye on it, milk loves boiling over! Simmer until the peas are just tender.
Ask a question about this stepSpoon the peas into a serving bowl (or 4 small bowls), adding enough milk to pool in the base of the bowl. Season with the salt, lemon zest, and pepper. Top with the butter pats.
Ask a question about this stepI made these for Thanksgiving dinner. They were easy and delicious--the perfect light complement to a heavy meal!
This is one of those recipes that I wrote about and then forgot it -- thanks for reminding me. I like that you can use frozen peas this time of year. I might have to make it again -- maybe with Meyer lemon zest since it's in season. Glad you enjoyed it!
Simple and effective. Looks like a winner--I'll definitely try it
One of those simple and unpretentious, yet great recipes. Thank you for posting it.
You're welcome -- hope you'll give it a try!
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First, stare indecisively at your peas.
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Then pour in the milk.
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About that much milk.
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Joyfully turn on your stove to medium.
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Watch the pot, so the milk doesn't boil.
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Make shadow puppets as you zest your lemon.
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Lemon gratings. Bald lemon.
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Freshly plumped milk peas.
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Spoon into a serving bowl.
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Top with seasonings and don't forget the butter. Or else.
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this was such a great addition to dinner tonight. thank you!