| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | May 1993 | 1 | servings | |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1/2 | ts | Sugar |
| 6 | Scallions; halved lengthwise | |
| ; and cut crosswise | ||
| ; into 1-inch-thick | ||
| ; pieces | ||
| 1 | c | Shelled fresh peas |
| 1/3 | c | Chicken broth |
INSTRUCTIONS
In a saucepan melt the butter over moderate heat, add the sugar, the scallions, the peas, and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Add the broth and simmer the mixture, covered partially, for 2 minutes, or until the peas are barely tender. Boil the mixture, uncovered, for 1 to 2 minutes, or until the peas are tender and the liquid is almost evaporated. Serves 2. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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