PEA RAGOUT
Serve this pea medley over chef Bill Telepan's Savory Pea Pancakes and Pea Ravioli.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.
- Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.
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