A medieval side dish of steamed green peas with herbs that goes well with meat. The original 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 herbs 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. As it was in the middle of the winter, I shouldn’t be serving green peas at all – but well.
Sadly I didn’t remember to take a picture, but I will next time I make the dish.