Avid gardeners and local farmers have certainly started their spring vegetable seeds by now in Virginia. As soon as available, I look for fresh peas at the farmers market or farm stand to snack on as well as prepare for a bright and flavorful seasonal side dish. In addition, I am learning that many foods such as chicken and peas cook extremely well in milk. In Buttered Milk Peas, the green vegetable arrives at the table in a slightly sweet and creamy sauce that compliments a savory and rich main coarse with ease. This recipe is truly a simple, farm-to-table treasure of an earlier era to love and pass on.
Buttered Milk Peas
From The New Midwestern Table by Amy Thielen
4 tablespoons salted butter, at room temperature
¾ teaspoon cornstarch
3 cloves garlic, minced
2 ½ cups shelled fresh peas (2 pounds in the pod)
Fine sea salt and ground black pepper
½ cup whole milk
½ teaspoon grated lemon zest
1 1/2 tablespoons chopped fresh Italian flat-leaf parsley
- Mix 1 tablespoon of butter with cornstarch; set aside.
- In a saucepan over medium heat, melt remaining 3 tablespoons butter. Add garlic and cook until begins to soften, 2 to 3 minutes. Add peas and ¼ teaspoon each of salt and pepper, and cook until peas turn bright green, about 1 minute. Add milk and cook until it bubbles in the center, about 30 seconds. Add cornstarch mixture and cook, stirring, until contents of the pan thicken and peas lose their starchy, raw taste, 1 to 2 minutes.
- Add lemon zest and parsley. Season further, to taste. Serve immediately.
Yield: 4 servings
