Ingredients
3 tablespoons butter
1 tablespoon chopped fresh mint
1 cup mint leaves approximately whole
4 cups fresh peas Shelled, or thawed frozen petite peas
1/4 cup scallions chopped
salt
pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
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Heat butter in medium-sized pan over low heat. When melted, remove from heat and add chopped mint (reserve a couple of the best leaves for garnishing). Steep for about 15 minutes, keeping warm. Place peas in top half of steamer. Cover with scallions and whole mint leaves. Place over rapidly boiling water and steam for 4 minutes or until peas are just tender. Remove from heat and discard whole mint leaves. Toss peas with mint butter, add salt and pepper, and serve immediately. Garnish with mint leaves.