| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
|
|
Two 10-ounce packages frozen petits pois; (tiny peas) |
| 2 |
tb |
Unsalted butter; softened |
|
|
The zest of 1 lemon; removed with a |
|
|
; vegetable peeler |
|
|
; and cut into fine |
|
|
; julienne strips |
INSTRUCTIONS
In a large saucepan bring 1 cup unsalted water to a boil, add the peas, and
return the water to a boil, separating the peas with a fork. Simmer the
peas, covered, for 3 to 4 minutes, or until they are heated through, and
drain them well. Toss the peas with the butter and salt and pepper to
taste, transfer them to a heated serving dish, and sprinkle them with the
zest.
Serves 6.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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