So I was surfing the net last night looking for a new way to cook the peas for dinner.. I came across a French technique... We tested it out and they were absolutely amazing! Hence why I felt the need to share it with you all, so here goes..
Melt one ounce of fresh butter in a saucepan.
When it is dissolved without being the least colored, throw in a quart of peas.
Shake them over the fire for a minute or two, then pour over them as much boiling water or weak stock as will barely cover them; add half a teaspoon of salt, half a teaspoon of pepper, the heart of a lettuce finely shred, 3 young onions, and a small sprig of parsley.
Simmer gently until the peas are tender.
Take the saucepan from the fire for a minute, and in order to thicken the sauce stir in the well-beaten yolks of 3 eggs.
The peas must not boil up after the eggs are added.
Serve the peas on a hot dish with the sauce poured over them.
Hellow fellow snow pea enthusiasts! My name is Jack Mosley. I live 10 minutes east of Jerusalem with my wife and 3 children. All 5 of us share a passion for snow peas. My wife and I have been growing snow peas in our current location for 7 and a half years! I like to think we have the art perfected but I'm sure some of you will have some tips/recipies I am unaware of. I hope we can all share our experiences and tips and snow pea growing, selling and cooking!