Spring Peas with Cream & Mint

3 cups fresh or 1 pound frozen sweet peas, thawed

2 Tablespoons sugar

1/2 cup heavy cream

2 Tablespoons unsalted butter

1 Tablespoon finely chopped mint (use chervil or chives if you don't like mint)

If using fresh peas: Bring a large saucepan of salted water to a rolling boil, then slowly add the peas, keeping the water boiling.  Stir in the sugar and cook the peas, uncovered for about 5 minutes, until tender.  For frozen peas: Prepare as above, reducing the cooking time to 1-2 minute, or just until heated through.

Drain peas in a colander.

Boil the cream in a saucepan until reduced by half, 3-5 minutes.  Add the butter, peas, 1/4 teaspoon pepper and salt to taste and cook over medium heat, stirring, until butter is melted and the peas are heated through.  Stir in the herb of choice.

Print Friendly and PDF