Diary of a Chef · Just Chefn Around

Southern Glazed Peas

10 minutes · 2

By Diary of a Chef

Ingredients

• 1 1/2 cups peas (~200 g)
• 1 small shallot, minced fine
• 1–2 Tbsp butter
• ~2 Tbsp stock
• as needed salt
• mint or tarragon, thin ribbons (optional)

Instructions

1. 1Sweat the shallot

   Fire-on-cue (~4 minutes) — do this while the filet rests, not before. Melt 1–2 Tbsp butter in a pan over medium heat. Add the minced shallot and cook until soft and translucent — no browning.

2. 2Glaze the peas

   Add 1½ cups (200 g) peas and about 2 Tbsp stock. Cook, stirring, until the peas look glazed — liquid reduced so it clings and looks almost dry-glossy (not soupy).

3. 3Herbs & salt

   Take the pan off the heat. Stir in mint or tarragon thin ribbons if using. Salt to taste.

4. 4Ring & plate

   Pack the glazed peas into a 3" ring ½–¾" deep, then lift the ring straight up.