I’d never really thought about this until now, but peas just might be my favorite vegetable. Even as a child, I would eat bowls and bowls of peas. Reaching over the table, I’d take handfuls of them and begin tossing them in my mouth, as if they were popcorn. It’s a little embarassing to admit this, but even now, as an adult, I will sometimes scoop out a bunch from the freezer and eat them uncooked. Yes, I love peas that much.
Over the past couple of weeks, I’ve been working on the Thanksgiving dinner menu. Unlike past years, I am going to do my best to keep the meal simple and rustic. When I came across this recipe in Saveur, I immediately added it to the list. The mint and citrus will go wonderfully with roast turkey (or, if you plan on mixing it up, lamb or pork). I can’t wait to serve these with some potatoes (regular or sweet would be delightful) and watch the faces of my dinner guests light up.
Peas with Orange and Mint
4 tbsp. unsalted butter
2 large shallots, thinly sliced
4 cups frozen green peas
¼ cup fresh orange juice
Kosher salt and freshly ground black pepper, to taste
3 tbsp. finely chopped mint
Peeled zest of 1 orange, julienned