Thursday, August 7, 2008

Creamy Baked Peas

The creamy dressing on this vegetable dish makes it quite rich and suitable to serve as an entree. Use the freshest, sweetest peas for this recipe. Serves 6.


6 spring onions, cut into dice
1 pound (500 g) shelled peas
1 teaspoon sugar
2 ounces (60 g) prosciutto, cut into strips
1/4 cup cream
1/4 cup natural yogurt
Ground black pepper to taste
Good pinch ground nutmeg


1. Boil the peas and onion in water with the sugar for 3 minutes. Drain.
2. Heat the cream, yogurt, salt, pepper and nutmeg, but don't bring to the boil.
3. Combine with the peas, onion and prosciutto.
4. Pour into an ovenproof dish and bake for 15 minutes at 350 degrees F (180 degrees C). Stir parsley through and serve.

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