This is one of my favorite holiday side dishes. I have been making it steadily since 2004 when the recipe appeared in the Thanksgiving issue of Food and Wine Magazine. Aside from the traditional holiday menus that include oven-roasted turkeys and big ol' hams, the peas are spectacular all year long with Danny's Beer Butt Chicken, and tortellini tossed with my basil pesto. The dish also pairs quite beautifully with Beef Bourguignon.
I have modified the recipe over the years to make it even easier to prepare. The author, Grace Parisi, calls for frying most of the leeks as a garnish, which sounds like a great idea. However, much as I have tried, I cannot get the leeks to crisp properly and I dislike cleaning the stove after the frying. I now sauté the leeks and don't bother to garnish the final dish unless I already have some minced parsley on hand to shower over the top. I did flirt with the idea last year of making spiralized crispy onions to sprinkle on top of the dish, but I was too busy and directed my attention elsewhere. Such is the life of a hostess; always mentally computing what to add or discard to a recipe, to a menu, to a table setting. With or without a garnish, this simple, satisfying recipe is delicious.
|You can substitute dried thyme if fresh isn't available.|