1 pound of tender and fresh peas
200g of butter
1 whole onion
1 bunch of parsley
1 sprig of cilantro
1/2 cup of water
1/2 teaspoon of salt
2 egg yolks
1 pound of tender and fresh peas
200g of butter
1 whole onion
1 bunch of parsley
1 sprig of cilantro
1/2 cup of water
1/2 teaspoon of salt
2 egg yolks
Heat the butter, onion, parsley, cilantro, peas, and water in a pan over high heat
Add the salt and let it cook for a few minutes
Once the peas are tender, cover the pan with a plate that contains some water to concentrate the steam inside the pan
Reduce the heat and let it finish cooking
If the peas are really tender, 25 minutes will be enough
If they're not as tender, they may require more time, but then they won't be suitable for this 'French-style' recipe which requires very fine peas
While the peas are finishing up, beat the two egg yolks and set them aside
When serving, remove the parsley, onion, and cilantro from the pan
Outside of the heat, pour the beaten egg yolks over the peas, mixing well with a fork
This is what's called 'binding' or making a liaison, which should be done at the very last moment
Finally, pour the peas into a preheated serving dish and serve.
