Peas with Cream and Mint
|Unshelled peas||4 Pound, shelled to make 4 cups|
|Water||1⁄3 Cup (5.33 tbs)|
|Fresh mint sprigs/1 teaspoon dried mint||2|
|Saffron/Ground turmeric||1⁄8 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Heat the butter in a heavy saucepan.
Add the peas, water, salt (no pepper is needed) and mint.
Simmer covered over low heat for about 10 minutes or until tender.
If the peas look soupy, cook without a cover to allow the pan liquid to evaporate.
Remove the mint from the cooked peas.
While the peas are cooking, stir the saffron or turmeric into the cream.
Whip just a little and fold into the cooked peas.