Young Peas

Ingredients

• 800 gPea
• 60 gButter
• 800 mlWater
• 5 gPotato starch
• 5 gSalt
• 5 gSugar
• 10 gParsley

Instructions

1. 1

   Preparation

   • Shell the peas, rinse briefly if needed and drain.
   • Chop the parsley finely.
   • Mix the potato starch with a little cold water (1 tsp starch with about 1 tbsp water).
2. 2

   Method A – Slow simmer in butter broth (classic)

   • Bring water (about 800 ml) and 60 g butter to a boil.
   • Add the peas in batches to the boiling liquid, bringing it back to a boil after each addition.
   • Simmer over medium heat for about 45–60 minutes, ensuring there is always enough broth.
   • Shortly before serving, season with salt; if not sweet enough, add 1 tsp sugar.
   • Stir in the dissolved potato starch, bring briefly to a boil, then add chopped parsley and toss gently.
3. 3

   Method B – Quick variant: sweat in butter

   • Melt 60 g butter in a wide pan.
   • Add the peas and gently toss for about 15 minutes.
   • Pour in about 200–300 ml boiling water, cover and continue cooking as in Method A (total cooking time 45–60 minutes). Finish with salt, potato starch and parsley.
4. 4

   Serving suggestion

   • Serve hot as a side to roasted poultry, veal cutlets, ham or fish.
   • Optionally garnish with small semolina or breadcrumb dumplings or shrimp (then provide extra broth and egg yolks).