Green Peas to serve with meat

This is a side dish of spiced green peas that goes well with meat. The recipe is from the 1400’s.

Grene Pesen. Take yonge grene pesen, and sethe hom with gode broth of beef, and take parsel, sage, saveray, and ysope, and a lytle brede, and bray all this in a morter, and sume of the pesen therpyth, and tempur hit wuth the broth, and do hit in a pot to the other pesen, and let hit boyle togedur, and serve hit forth.

From Pleyn Delit, no 20

I used fewer spices than the original recipe calls for, just because it is in the middle of the winter and I wasn’t able to get hold of hyssop or savory or mint at this time of year. Instead I used thyme – I am sure the real version is more complex, but my version did taste good.

Sadly I didn’t remember to take a picture, but I will next time I make the dish.

Green Peas to serve with meat

This is a side dish of spiced green peas that goes well with meat. The recipe is from the 1400's.

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m

Ingredients

  • 700 grams frozen peas
  • 200 milliliters beef stock
  • A bunch of flat-leaf parsley
  • 3 pinces of fresh mint
  • 6 leaves of sage
  • a bit of fresh hyssop (or 0,5 tsp dried)
  • a bit of fresh savory (or 0,5 tsp dried)
  • 1 -1½ slice of plain white bread

Instructions

  1. Defrost the peas.
  2. Cook the peas in a bit of stock.
  3. Bend the bread to make breadcrumbs - remember to remove the crust.
  4. Take 100 ml of peas and blend them with the stock and herbs.
  5. Heat the pea source and let it thicken a bit.
  6. Mix it with with the cooked peas and heat them if needed.

One Comments

Leave a Reply