Green peas in oil
4 servings
35 minutes
Green peas in butter is a classic dish of French cuisine, known for its simplicity and refined taste. Such recipes first appeared in medieval Europe when green peas were valued for their freshness and tenderness. The rich creamy aroma and slight sweetness make it a wonderful side dish for meat or fish, as well as a light standalone dish. The peas are cooked until soft and then dressed with butter, giving it a rich texture. Additional variations include preparation with eggs or crispy croutons, creating an interesting combination of flavors and textures. This dish is perfect for a spring lunch when you want something simple yet elegant that reflects the finesse and sophistication of French gastronomy.
1
Shell the green peas from the pods and boil them in salted boiling water. Cook on high heat for 10-15 minutes. Drain the cooked peas in a sieve, let the water drain, then transfer to a pot, add butter (in pieces), sugar, and mix while shaking. After that, pile the peas in a warmed salad bowl or deep dish and serve.
- Green peas: 500 g
- Butter: 2 tablespoons
- Sugar: 1 teaspoon
2
To prepare canned peas, take them out of the can, heat them in a pot, then drain in a sieve and season with oil.
- Green peas: 500 g
- Butter: 2 tablespoons
3
Fresh frozen peas should be placed in boiling water and cooked for 5-7 minutes, then drained; before serving, season with oil.
- Green peas: 500 g
- Butter: 2 tablespoons
4
Green peas can be prepared with egg and croutons. The eggs are boiled soft, peeled, and placed on top of the seasoned peas. The croutons should be made from white bread cut into triangles, soaked in milk with added egg and sugar, and fried in oil.
- Green peas: 500 g
- Sugar: 1 teaspoon
- Butter: 2 tablespoons