Pawaru-Grahmata

№ 23VI. nodaļa

Zaļi zirņi pākstīs

Young peas in the pod with butter

  • Serves 4 as a starter
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Salli sirni pahkstîs.

Modernizētslpp. 253 · PDF 267
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Snip off the stalks and wash the pods.
  2. Put them in a pan with cold water to cover and the salt, bring to the boil and simmer for 3–5 minutes (sugar snaps) or 5–8 minutes (young garden peas), until tender. Drain well.
  3. Meanwhile, melt the butter and pour it into a small bowl or ramekin.
  4. Pile the pods in a warm dish, make a hollow in the middle and set the bowl of butter in it, covered with a saucer to keep it warm. Serve at once.
  5. To eat, hold a pod by the stalk end, dip it in the butter and draw it through your teeth to strip out the peas. Sugar snaps can be eaten whole.

Notes

What the book says vs. what we added

trimming the long stalks, starting the pods in cold salted water, and serving them in a dish with a hollow in the middle holding a covered dish of butter are the book's. Melting the butter, the amounts, the times and the way of eating are ours.

Eating

the book doesn't say how to eat them. We read it as the old way with young peas in the pod: dip in butter and pull the pod through your teeth, leaving the tough skin.

Which peas

ordinary garden peas work only when the pods are very young, before the peas fill out. Sugar snaps are the easy modern choice.

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