Peas with Garlic Scapes & Cream

Fresh shelled peas are just amazing. I mostly eat them plain, with a little butter and salt, but every so often I feel obliged to get a little fancier. These were worth the effort.

2 servings
40 minutes - 25 minutes prep time


1 litre (1 quart) unshelled peas (2 cups shelled peas)

2 garlic scapes
1 teaspoon minced fresh savory
1 tablespoon butter
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup heavy cream
1/2 teaspoon flour

Shell the peas, and put them in a pot with water to just cover.

Chop the garlic scapes finely, and mince the savory.

Turn the peas on to cook over medium-high heat; about 10 minutes. Meanwhile, heat the butter in a small skillet, and add the chopped garlic scapes and the savory. Cook over low heat until soft and slightly coloured; about 10 minutes. Have the flour mixed into the cream, standing by.

Drain the peas well and add them to the skillet with the cream. Cook for another 5 minutes until just thickened. Serve at once.



A year ago today I posted about visiting the Cambridge Farmers Market, as well as Beets in Mint-Anise Dressing and Peas & Radish Salad.