Anything-Scented Peas

Page 333

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

This versatile recipe calls for peas, gives brief technical advice (a bit of butter or EVOO), and a menu of fragrant additions from which you can select. I chose orange zest, and then spotted my bottle of dried shallots, so gave it a dash of that, as well. When it first started cooking, I was afraid it was a bad combination, but in the end it was pretty good.
I imagine that this recipe could be better - by using different additions, or paying better attention to cooking time (my woops). I highly recommend this as a simple way to cook peas, and a method that offers great flexibility.

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