Julia Child's Buttered Peas With Mint


3 cups shelled fresh green peas
1-2 tablespoons sugar
6 tablespoons. butter
2 tablespoons fresh mint, finely chopped
Kosher salt
Freshly ground pepper


Drop the peas in boiling water and boil uncovered for 5 to 10 minutes or until the peas are almost but not quite tender. They will finish cooking later. Drain.
If the peas are not to be served immediately, refresh them in cold water for 3 to 4 minutes to stop the cooking and to retain this color and texture. Drain.
Roll the peas in the saucepan over moderate heat for a moment or two to evaporate their moisture. Then, roll them with the sugar, salt, pepper, butter, cover and cook over very low heat for about 10 minutes, tossing occasionally, until they are tender. Correct seasoning, turn into a hot vegetable dish, toss in fresh mint, and serve as soon as possible.


This recipe is based on Buttered Peas II from Julia Child's Mastering the Art of French Cooking.


2-4 servings


Thursday, December 10, 2009 - 6:07pm


Related Cooking Videos