Peas with sausages, carrots and wild garlic, a simple and quick recipe.
I agree, wild garlic is seasonal. A short March to May (Oh, God, whyyyyy?) season makes it even more desirable.
And, although it can be found in the farmers markets, at prices close to foie gras per weight, best thing is to pick it yourself. Or, forage for it as they say.
But, should you not have any, the regular everyday garlic can be used in this peas with sausages dish.
And, as I said, sausages are optional here should you wish to go the vegetarian way. And you can always add a fried egg on top.
- 250g frozen garden peas
- 1 large carrot
- 1 onion
- 1 small bunch wild garlic, or fresh wet garlic, or even 2 cloves of garlic
- 50ml olive oil
- 1 vegetable stock cube or 500ml vegetable stock
- 1 teaspoon cornflour
- fresh parsley and dill
- 2,4,6...pork sausages (optional)
- Finely chop the onions. Slice the carrots into round disks. If "normal" garlic is used slice it thinly. Sweat these in the oil for a few minutes to soften.
- Add the vegetable stock, or the stock cube and bring to boil for 5-6 minutes to soften further.
- Season with salt and pepper to taste, and pun the peas in the pan. Boil on low heat for a few minutes until the peas are cooked, 5-6 minutes again.
- If wild garlic is used, add it now, finely chopped.
- Thicken the sauce with the cornflour mixed in with some water. Turn the gas off.
- Sprinkle lots of fresh parsley and dill over the top before serving.
As the title “Peas with sausages” implies, it goes well with any sausages. I used here some kind of German sausage, something with “wurst” in the name, irrelevant. I boiled them and after I grill them to get a nice crust on the top of the skin. But, use whatever you fancy, even lamb sausages…