Fresh Buttery Peas


Went down to the farm and bought these beautiful peas. They tasted good right out of the shell. Here’s a simple and lovely way to serve them.

from Maxine Forward

2 lbs. fresh Peas (3 cups shelled)
½ tsp. Salt
1½ tsp. Sugar
2 tbs. Butter (NO substitute!)

  1. Place peas in a pan with slat, sugar and butter. Mash peas just enough to bruise them slightly. Add enough water to not quite cover the peas. Cover pot and bring to a full boil. Turn down heat to medium and cook for 10 to 15 minutes until the peas are tender.
  2. Watch carefully, as the peas can scorch easily. Take care that the peas do not brown, either, by adding water as necessary. Taste halfway through cooking to see is the peas could use a bit more sugar. If so, add in more to taste.
  3. When the peas are done, all the water should have evaporated. If it hasn’t, cover and boil the water off.



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