|Lady Cream Peas with Turnips and a Butterflied Roast Chicken|
First rinse and sort 1 lb peas. Put them in enough water to cover them and bring to a boil. As a white foam rises, skim the foam and impurities off with a spoon or strainer and discard. Drain the peas and rinse with cold water. They many be frozen at this point. Return to the pot with fresh water and 1 tsp Kosher salt and 1/2 tsp. pepper. Bring to a boil then reduce and simmer for 1 hour. Add 1/2 cup chopped onion and a small turnip (optional), peeled and diced. Cover the last 15 minutes. Add a tablespoon of butter before serving hot. So fine!