Making green pea stew usually starts peacefully, and then someone will surely ask "when can you taste it?". Sweet peas, parsley, silky sauce. The canteen memory is now being updated to a much better version. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Steam the peas for a few minutes, add salt and a pinch of sugar. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- 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. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- 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.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.