Fresh Peas And Water Chestnuts
|Pea pods||4 Pound (Makes About 4 Cups, 1 1/4 Pound Or 625 Gram When Shelled)|
|Unsalted butter||2 Ounce (60 Gram, 4 Tablespoon)|
|Chopped yellow onion||1 1⁄2 Ounce (1/4 Cup, 45 Gram)|
|Canned drained water chestnuts||10 Ounce, thinly sliced (1 1/2 Cup, 300 Gram Well Drained Water Chestnuts)|
|Water||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Salt||1 Teaspoon (1/2 Teaspoon, Plus For Seasoning)|
|Finely chopped fresh mint||1 Tablespoon (Finely Minced)|
|Double cream||2 Fluid Ounce (1/4 Cup, 60 Milliliter Heavy Cream)|
Shell the peas and refrigerate until needed.
In a saucepan over medium heat, melt 2 tablespoons of the butter.
Add the onion and saute gently until translucent, about 2 minutes.
Add the water chestnuts and cook, stirring, about 2 minutes.
In another saucepan combine the water, the remaining 2 tablespoons butter and the salt.
Bring to a boil and add the peas.
Cover and cook until just tender, 2-3 minutes.
Meanwhile, return the saucepan with the onions and water chestnuts to medium-low heat.
Add the mint and cream and stir until heated through.
When the peas are tender, drain well and combine with the onions, water chestnuts and cream.
Season to taste with salt, transfer to a warmed serving dish and serve.