Buttery Le Sueur Peas with Shallots and Garlic

What spells magic and fills your heart with fond memories? Family and friends gathered ’round the table, breaking bread and sharing a laugh of course!

rollLooking back on my childhood, there were certain foods that were reserved for “special” occasions, and never, ever found their way to the table unless the occasion commanded their appearance. Butter – real butter, was not an everyday spread. Asparagus only made an appearance alongside our Easter Ham. Even simple things such as dinner rolls were considered special. Split-Top Brown-n-Serve dinner rolls were never served with Tuesday night’s pot roast. (Although slices of bread were almost always passed around the table). You get the idea. Anything “pricey” or extraordinary was reserved for special guests, special times and special celebrations.

Don’t get me wrong. We never went hungry and we never felt deprived of anything – especially love and good, home-cooked meals. Now more than ever, I appreciate the fact that certain foods only appeared on special occasions. As a child, these favorites were something to look forward to, and as an adult they give me something to fondly look back upon.

peas (2)Growing up, Le Sueur Canned Peas were special, appearing at our table only on the very best of special occasions. As far as canned vegetables go, they rank right up there in the “pricey” category. I suppose that is why we only had them on special occasions – and why to this very day I equate Le Sueur Early June Peas with holiday dinners, and special gatherings. Everything about them scream “top notch” – from the fancy silver label to the wonderful, delicate sweetness inside. My mother served these wonderful peas “as is” with just a pat of butter on top. Oh how I adored watching the butter melt and disappear into the tender, sweet peas.

Life is meant to be savored, treasured and appreciated. Simple pleasures are the most magical of all for those happy moments become our fondest memories. Kiddo put it best when he said “If you have nothing to look forward to, then you will have nothing to look back on later.” That little gem of wisdom was spoken by a ten-year-old and I have treasured it ever since.

While I don’t make my Le Sueur Peas the same way my mother did, they are none the less magical and I look forward serving these magical peas with special meals, special guests (my wonderful family) and the joy of being together.

Buttery Le Sueur Peas with Shallots and Garlic
1 Shallot, minced
2 Garlic Cloves, minced
1 Tablespoon Butter
1 Can Le Sueur Peas, drained

In a small food processor or hand-held chopper, mince shallot and garlic together. Set aside until ready to use.

In a sauce pan, melt butter over medium heat until just beginning to brown. Dump shallot-garlic mixture into pan and stir with a wooden spoon until shallots are tender, about 2-3 minutes.

Add drained Le Sueur Peas and GENTLY stir to blend the peas, shallots, garlic and butter together. (Take care not to “mash” the tender peas).

Lower heat and continue to warm until heated through, about 5 minutes.

Transfer peas to a warm serving bowl, serve table-side and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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