Buttered Peas Recipes
SIMPLE FRESH BUTTERED PEAS (ENGLISH PEAS RECIPE)
This English peas recipe is the epitome of summer cooking! How to make peas that are simply prepared and amazingly fresh-tasting -- in other words, total perfection...
Provided by Tara Kuczykowski
Categories Side Dishes
Time 6m
Number Of Ingredients 3
Steps:
- Bring a saucepan of water to a hard boil.
- While waiting for the water to boil, shell the peas into a colander and rinse them. You should have about 2 1/2 cups after shelling.
- Boil the peas for about 60 seconds. When they all rise to the top, they're done. Remove them from the heat and drain immediately.
- Toss the warm cooked peas with the butter and salt.
Nutrition Facts : Calories 79 calories, Carbohydrate 10.5 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 2.6 grams fat, Fiber 3.7 grams fiber, Protein 4 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1/2 cup, Sodium 73 milligrams sodium, Sugar 4.1 grams sugar
ZESTY BUTTERED PEAS
I came up with this recipe one day when I wanted to add some "zip" to plain peas. This recipe did the trick! Everyone commented on the great flavor and festive color.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the first four ingredients in butter until crisp-tender. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. Stir in salt if desired and pimientos.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BUTTERED PEAS
Categories Dairy Side Vegetarian Quick & Easy Pea Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 2
Steps:
- In a saucepan bring 3 cups water to a boil and add peas and salt to taste. Simmer peas until tender, 3 to 8 minutes, and drain. In a bowl toss hot peas with butter and salt and pepper to taste.
BUTTERED SNOW PEAS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim off string side of each snow pea.
- Bring enough water to boil to cover peas. Add salt to taste. Add snow peas and let simmer about 30 seconds or until crisp tender. Do not overcook. Drain.
- Heat butter in skillet and add peas. Toss briefly and serve.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 74 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
ORANGE BUTTERED PEAS
Fresh mushrooms sauteed in a tangy orange-butter sauce give peas a new and interesting twist.-Zita Wilensky, North Miami Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the marmalade, butter and orange zest. Add mushrooms; cook and stir until tender. Cook peas according to package directions; drain. Add mushroom mixture and toss. Season with salt and pepper.
Nutrition Facts :
BUTTERED PEAS
Steps:
- The easiest, and maybe the best, way to serve tender shelling peas is to shell them and then cook them in 1/2 inch or so of salted boiling water. Peas take longer to cook than you might expect; I find they take around 4 minutes. Keep tasting them, and drain them when they are done to your liking. Put a large pat of butter on them and a sprinkle of salt, stir together, and serve immediately. If you have it available, chervil is wonderful chopped and stirred in. A slice or two of prosciutto or other ham can be julienned and stirred in with the butter, which makes a lovely pasta sauce for fresh or dried egg noodles. Another way to cook peas, one dear to the French, is to heat the water, then add salt and a few butter lettuce leaves along with the peas. When the peas are tender, swirl in butter to make a sauce around the peas and lettuce. The peas can also be cooked in olive oil instead of butter.
- All of these ways of cooking shelled peas apply to sugar snap peas. Cook them whole, or cut in half lengthwise or diagonally so that they mix well with sauce.
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