Cooking Instructions
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Step 1
Heat a large skillet or saute pan over medium-high heat. Add the
Extra-Virgin Olive Oil (1 Tbsp)
and
Butter (1 Tbsp)
and melt.
Step 2
Add the
Sugar Snap Peas (225 g)
,
Salt (1 tsp)
, and
Freshly Ground Black Pepper (to taste)
and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender.
Step 3
Stir in the
Frozen Green Peas (370 g)
and cook while stirring for 3 minutes more. Transfer to a bowl and set aside.
Step 4
Add
Bacon (225 g)
to skillet and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate. Once the bacon has cooled, chop it into small bits.
Step 5
Discard all but 2 Tbsp of the bacon grease and if there's not enough bacon grease in the skillet, add enough butter so that the total drippings in the pan equal 2 Tbsp.
Step 6
Add
All-Purpose Flour (2 Tbsp)
to the drippings and whisk continuously for 2-3 minutes until flour is bubbling. You've just made a roux!
Step 7
Mash 1/2 cup of the peas and add them to the roux.
Step 8
Slowly and gradually stir in the
Chicken Broth (360 mL)
, whisking until smooth. Add the
Heavy Cream (4 Tbsp)
and
Ground Nutmeg (as needed)
. Whisk continuously until the sauce is reduced by 1/3, about 5 minutes.
Step 9
Add peas back to the sauce. Cook, stirring until heated through, about 2 to 3 minutes.
Step 10
Stir in the juice of the
Lemon (1)
and season with additional
Freshly Ground Black Pepper (to taste)
.
Step 11
Transfer peas in cream sauce to a serving bowl or platter, and top with crumbled bacon and
Fresh Herbs (10 g)
.
