Sweet peas come early in spring, and this recipe serves as a great side dish, especially for the lamb gravy at right. This layered casserole is creamy and delicious — just don’t overcook those peas in the first step.
MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden
Yields 4 servings.
3 cups shelled sweet peas
1/2 teaspoon salt
3 tablespoons chopped fresh dill
1/2 cup coarse breadcrumbs, divided
1/2 cup minced onion
3 ounces grated sharp cheddar cheese
1 egg, beaten
1/2 cup heavy cream
2 tablespoons butter
Preheat oven to 350 F. Grease 2-quart casserole dish and set aside.
In saucepan, cook peas in lightly boiling, salted water until crisp-tender, about 5 minutes; drain.
Pour peas into prepared dish. Toss with salt and dill. Sprinkle with 1/4 cup breadcrumbs, onion and cheese.
In small bowl, combine egg and cream; pour over mixture in dish. Dot with butter and top with remaining breadcrumbs.
Bake for 30 minutes, or until casserole is bubbling and top is nicely browned.
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