Peas in Cream Sauce Recipe

Ingredients

Serve 4

• 4 tbsp butter

• 1 tbsp extra-virgin olive oil

• 3 shallots, finely chopped

• 1 tbsp finely chopped parsley

• 1/2 tsp finely chopped mint

• 3 lb/1.5 kg fresh peas, hulled/shelled

• 2/3 cup/150 ml Vegetable Stock, boiling + more as needed

• 2 large eggs

• 1/2 cup/125 ml heavy/double cream

• 1/2 cup/50 g freshly grated Parmesan cheese

• salt and freshly ground white pepper to taste

Method:

1. Melt the butter and oil in a large saucepan over medium heat. Add the shallots, parsley, and mint and sauté for 5 minutes.

2. Add the peas and pour in the stock. Lower the heat and cover and cook for about 15 minutes, adding more stock if the mixture begins to stick to the pan.

3. Use a slotted spoon to drain the peas, reserving the cooking juices in the pan.

4. Beat the eggs and cream in a medium bowl. Add the Parmesan and season with salt and pepper.

5. Add the cream mixture to the saucepan containing the reserved juices and, mix well.

6. Cook over low heat for 5-10 minutes, or until slightly thickened. Stir in the peas and serve hot.