Carla's English Peas
By Lucy Leusch · Originally from Top Chef
Leusch · Sides: Vegetables
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.