PurpleHull Pea Festival Recipes

PurpleHull Pea Thermidor

2 cups fresh purplehull peas
3 cups chicken stock
1 whole clove
1 medium bay leaf
1 medium yellow onion, peeled
2 Tb. dry English mustard powder
1 cup fresh grated Parmesan cheese, divided use
1 cup cooked and drained spinach leaves or
  collard greens
1/2 cup heavy cream
Salt and freshly ground pepper to taste
Put peas and chicken stock in small stockpot or
Dutch oven.  Using clove as a pin, attach bay
leaf to whole onion.  Add studded onion to pot
and bring to a boil.  Reduce heat and cook,
uncovered, until peas are tender, 30 to 40
minutes.  Drain peas, reserving stock in clean
bowl.  Discard studded onion.  Return peas to
pot and cover.  Heat oven to 400 degrees.  Place
mustard powder in small bowl and gradually mix
in 1 teaspoon of water to make a loose paste
(add more water if needed).  Fold mustard paste,
1/2 cup of Parmesan cheese and cooked spinach
into reserved chicken stock.  Mix stock mixture
back into peas, then fold in cream.  Mix well.
Season with salt and pepper.  Pour peas into
casserole dish.  Sprinkle top of peas with
remaining Parmesan cheese and bake 30 minutes
or until cheese browns.  Remove from oven and
serve immediately.  Makes 4 servings.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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