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                                                                  Notes: This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it's also delicious with any single type or two combined.

                                                                  Ingredients
                                                                  • Yes No 8 oz sugar snap peas
                                                                  • Yes No 4 oz snow peas
                                                                  • Yes No 1 cup fresh peas
                                                                  • Yes No 1 8 oz leek, white and pale green parts only
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mint
                                                                  • Trim sugar snap and snow peas, then blanch along with shelled fresh peas.
                                                                  • Rinse leek well, flipping layers under running water to remove grit. Thinly slice crosswise.
                                                                  • In a 10- to 12-inch frying pan over medium heat, melt butter. When it's foamy, add leek and stir until soft, about 5 minutes. Pour in cream, increase heat to medium-high, and stir often until liquid is reduced by about half, 3 to 4 minutes. Add salt and pepper to taste.
                                                                  • Add all the peas and half the mint and stir just until heated through, about 1 minute. Pour into a serving bowl and sprinkle with remaining mint.
                                                                  • How to Prepare Peas:
                                                                  • To shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam. Then run your thumb down the opening to release the peas. One pound of peas in the pod yields approximately 1 cup of shelled peas.
                                                                  • To trim edible-pea pods, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings.
                                                                  • To blanch fresh peas (either shelled or whole edible-pod types), if the recipe calls for it, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.
                                                                  Yields: 5servings
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                                                                    blanch
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                                                                    rinse
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                                                                    fry
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                                                                    melt
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                                                                    stir
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                                                                    pour
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                                                                    serve
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                                                                    sprinkle
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                                                                    boil
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                                                                    cook
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                                                                    drain
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                                                                    Minute

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