Here’s a tasty recipe that’s perfect for spring or anytime, really. Mix sweet green peas with new or red potatoes and bacon in a buttery broth for an easy and delicious side dish that’s sure to please young and old alike. If you don’t have fresh peas, or don’t want to bother with shelling them, go ahead and use frozen peas — I won’t tell! And if you’d prefer a meatless dish, leave off the bacon and use vegetable broth instead of chicken broth.
I found this recipe in April/May 2016 edition of Allrecipes magazine, and changed the ingredients some (like adding the crispy bacon and omitting the parsley and mint.)
Ingredients (Serves 6 to 8)
- 3 to 4 medium red or new potatoes
- 2 cups fresh shelled peas (or 1 bag (10 oz.) frozen green peas
- 2 tablespoon butter
- ½ cup chicken or vegetable broth
- Sea salt to taste
- Fresh ground pepper to taste
- 3 slices thick bacon, cooked crisp and crumbled
Cut potatoes into bite-sized pieces. Boil in salted water for 5 minutes or so, until the potatoes are fork tender, yet still somewhat firm.
Drain potatoes, saving enough of the cooking liquid to cover the peas.
Cover the peas with the hot potato water and let stand for a minute. Drain.
Heat butter in a large skillet over medium-high heat (you don’t want the butter to start turning brown.) Mix in the peas, potatoes and broth. Season with salt and pepper.
Stir occasionally, until the liquid reduces to a buttery glaze.
Place the peas and potatoes in a serving bowl and garnish with the bacon pieces.
This goes great with chicken, pork, fish, or beef, like the pot roast shown here.