The colour of a good green-pea stew reveals before serving that it has not been overcooked. Beside its buttery parsley aroma, almost any topping works—the peas remain the main event.
Method, step by step
- Steam the peas for a few minutes, add salt and a pinch of sugar.
- Sprinkle with flour, mix, then gradually add milk and a little water. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Cook over low heat until creamy so that the peas are still lively and bite-size.
- Refresh with lemon juice and plenty of parsley; serve with a fried egg. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Do not cook the peas until gray; at the end, a little butter and fresh parsley bring back spring.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
