Carla's English Peas
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1 pound English peas, shelled
- 1 teaspoon tarragon, chopped
- 4 tablespoons cold butter
- 2 teaspoons lemon thyme compound butter
- kosher salt
- black pepper
Method
- Blanch the peas in salted water until just tender. (You want the peas to take on a bright green hue while remaining partially crisp.) Strain the peas.
- Make the lemon thyme compound butter by combining 8 tablespoons of butter, 1 1⁄2 teaspoons lemon zest, 1 1⁄2 teaspoons chopped thyme, and 1⁄4 teaspoon salt. (I imagine the best technique for making this would be to work with room temperature butter and cream the other ingredients in using a mixer on low speed.)
- Toss the peas with the cold butter, tarragon, and lemon thyme butter. Add salt and pepper to taste.
Notes from the kitchen
- Yields: 2-3 servings
- Ready In: (I'm guessing) about 20 minutes (making the lemon thyme compound butter will probably take the most time)
- Note: the ingredient list calls for 2 teaspoons lemon thyme compound butter, but the instructions describe making it from scratch using 8 tablespoons butter — verify quantity discrepancy.
Original page
Photographed from Lucy's collection.
