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Fresh French Peas

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Mouth watering buttered shelled peas
Fresh Sugar Peas Recipe

 

One of the best way to prepare sugar peas when they are in season and abundant is to add as little as possible to retain their delicate flavor. First you have to shell the peas which requires a little manual labor.  This is a great opportunity to gather everyone in the house to led a hand around the kitchen table. This recipe calls for both the pods and the peas but you must remove the thin skin from the pod very carefully, peeling it from one end to the other. Otherwise, it will be too tough to eat.  It takes a little extra  time but it is well worth the work. Plus you get to do it with loved ones.

 

 

 

 

INGREDIENTS (for 2 people):

4-5 cups of sugar peas (with pods)
3-4 shallots or 1-2 medium white or yellow onion
2 or more large garlic cloves
1 Tbl of sunflower or olive oil
1 Tbl raw sugar
1/2 tsp thyme
Some rosemary
1 Bay leaf
Sea salt and pepper to taste

Peas close-up

 

   PREPARATION

First you shell the peas, then you remove the thin skin from the pods.
Mince the shallots or onion and set aside.
Remove the skin from the garlic cloves but do not crush or mince.
Heat up a shallow pan with a little olive or sunflower oil.
Add the onions and stir for a few minutes on medium heat.
Pour the pods and peas, the whole cloves and mix with the onions.
Add the herbs (thyme, rosemary, bay leaf) the sugar, salt and pepper and stir over medium heat for a few minutes.
Add a little water to make sure everything cooks evenly, cover and lower the heat for 10 or 15 minutes. Remove from the stove, taste to make sure everything is tender and seasoned to your liking. You can also drizzle a little olive oil if you want.

You can serve it on its own with some wholesome bread or with a side of herbed quinoa or rice. Place the intact garlic clove on top. It will melt in your mouth!

Gourmet French Peas

 

Bon appétit everyone!

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As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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