Verrine of peas with mint on a bed of fresh goat’s cheese
A simple and fresh recipe that smells like spring
Peas played an important role in the history of our region and in particular contributed to the development of a small town: Objat, nicknamed “capital of peas”. Indeed, the exceptionally early production of peas was highlighted by dozens of shippers in daily connection with the Parisian markets thanks to the train which left from Objat station. Peas thus contributed to the development of the city. By tradition, some farmers still sow, around November 11, “La Gloire de la Corrèze” or “Petit de Gorsat”, local varieties carefully preserved to enjoy with the family, from mid-May to early June, the “stew” peas accompanying the first squabs.
While waiting for the Objat Pea Festival in May, here is the Gaillardisé recipe for this lovely month of May…
Ingredients
- 400g of Objat shelled peas
- 100g fresh goat’s cheese (La Varsoise type)
- 1 cube of chicken broth
- 4 sprigs of fresh mint
- 5cl liquid cream
- Salt and pepper
- Preparation time : 15 mins
- Cooking time : 15 mins
- To 6 people
Preparation of the glasses
- Bring a pan of water with the stock cube to the boil then cook the peas in this volume for 15 minutes.
- Mix the fresh goat's cheese with a fork with salt and pepper.
- Wash and gather the mint leaves.
- Drain the peas, reserving the cooking juices.
- Finely mix peas, mint leaves and crème fraîche… use the broth to obtain the desired consistency…
- Salt and pepper
- In the glasses, make a bed of cream cheese and garnish with the pea cream!
- Serve chilled… and enjoy with a teaspoon or with twists and other appetizer cakes
Share this article
Or share the link
You will also like...
