Creamy green peas with fried shallots
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Tender green peas in a creamy sauce are a delicious side dish for meat and poultry. But what really makes them delicious is the crispy topping of fried shallot rings. Use frozen peas. Boil them, then warm them in a creamy sauce with melting, spicy cheese, which gets an even more vibrant flavor from the lemon zest and nutmeg. You can prepare this side dish the day before the holiday, and fry the onion topping just before serving, so guests can enjoy its incredible crunch against the tender peas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 small shallots, thinly sliced
- 1 cup light cream
- 0.5 cups flour
- A pinch of cayenne pepper
- Vegetable oil, for frying
- 2 packages of 280 g frozen green peas
- 1 package (150 g) of soft cheese with garlic and herbs (for example, Boursin)
- 1/4 tsp. grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- In a small bowl, combine the shallots with 1/4 cup cream and a generous pinch of salt and black pepper. Set aside for 10 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, cayenne pepper, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Heat about 1/2 inch of vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the cream, coat them in the seasoned flour, and cook, stirring, until golden and crisp, 4 to 6 minutes. Transfer them with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet if needed and cook the next batch.
- Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup cream and cheese to the pan and cook over medium heat, stirring, until creamy. Add the lemon zest, nutmeg, and a few grinds of freshly ground black pepper. Stir in the peas to coat completely; season with salt and pepper to taste.
- Remove the pan from the heat and stir in the parsley. Transfer to a serving platter and top with the fried shallot rings.
Note
Prepare the creamed peas (Step 3) 1 day ahead of serving; cover and refrigerate. Reheat over low heat, adding 1-2 tablespoons of cream to thin the sauce, then stir in the parsley. Fry the onions just before serving.
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