The New Midwestern Table by Amy Thielen

Author:Amy Thielen [Thielen, Amy]
Language: eng
Format: epub
ISBN: 978-0-307-95488-6
Publisher: Crown Publishing Group
Published: 2013-09-23T16:00:00+00:00

4 tablespoons (½ stick) salted butter, at room temperature

¾ teaspoon cornstarch

3 cloves garlic, smashed

2½ cups shelled fresh peas (from 2 pounds in the pod)

Fine sea salt and freshly ground black pepper

½ cup half-and-half or whole milk

½ teaspoon grated lemon zest

2 tablespoons chopped fresh chervil, or 1½ tablespoons chopped fresh parsley and ½ tablespoon chopped fresh tarragon

Mix 1 tablespoon of the butter with the cornstarch, and set aside.

In a saucepan set over medium heat, melt the remaining 3 tablespoons butter. Add the garlic, and cook until the garlic begins to soften, 2 to 3 minutes. Add the peas and ¼ teaspoon each of salt and pepper, and cook until the peas turn bright green, about 1 minute. Add the half-and-half and cook until it bubbles in the center, about 30 seconds. Add the cornstarch mixture and cook, stirring, until the contents of the pan thicken and the peas lose their starchy, raw taste, 1 to 2 minutes.

Add the lemon zest and chervil. Taste for salt and pepper, and adjust if necessary. Serve immediately. You may want to remove the garlic cloves before serving, but I never do because some people like them.

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