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    Braised Green Peas with Egg Yolks

    6 servings

    portioner

    10 minutes

    total tid
    Börja laga mat

    Ingredienser

    3 cups small fresh green peas or thawed, frozen baby peas

    3 tbsp. unsalted butter

    2 tbsp. finely chopped fresh parsley

    2 tsp. sugar

    ½ tsp. freshly ground black pepper

    ½ tsp. kosher salt

    2 large egg yolks, well beaten

    3 tbsp. Tbsp. heavy cream

    Instruktioner

    instruction 0

    In a medium pot, stir together the peas, butter, parsley, sugar, black pepper, salt, and ½ cup of cool water. Bring to a boil, then turn the heat down to medium low and boil gently until the peas are just tender to the bite, 3–4 minutes if using fresh peas, or about 2 minutes if using frozen.

    instruction 1

    Meanwhile, in a small bowl, whisk together the yolks and cream. Once the peas are tender, gradually stir the yolk-cream mixture into the peas and continue cooking over low heat, stirring continuously, until the liquid thickens to a light and creamy sauce, 30–60 seconds (do not allow the sauce to boil or the yolks will curdle). Remove from the heat and serve warm.

    6 servings

    portioner

    10 minutes

    total tid
    Börja laga mat

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    Ingredienser

    3 cups small fresh green peas or thawed, frozen baby peas

    3 tbsp. unsalted butter

    2 tbsp. finely chopped fresh parsley

    2 tsp. sugar

    ½ tsp. freshly ground black pepper

    ½ tsp. kosher salt

    2 large egg yolks, well beaten

    3 tbsp. Tbsp. heavy cream

    Instruktioner

    1

    instruction 0

    2

    In a medium pot, stir together the peas, butter, parsley, sugar, black pepper, salt, and ½ cup of cool water. Bring to a boil, then turn the heat down to medium low and boil gently until the peas are just tender to the bite, 3–4 minutes if using fresh peas, or about 2 minutes if using frozen.

    3

    instruction 1

    4

    Meanwhile, in a small bowl, whisk together the yolks and cream. Once the peas are tender, gradually stir the yolk-cream mixture into the peas and continue cooking over low heat, stirring continuously, until the liquid thickens to a light and creamy sauce, 30–60 seconds (do not allow the sauce to boil or the yolks will curdle). Remove from the heat and serve warm.