PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
CREAMED PEAS WITH FRIED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
- Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.
- Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
- Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots.
CREAMY PEAS WITH SHALLOTS AND BACON
Steps:
- In a large skillet on medium heat, cook bacon until crisp, about 6 minutes. Transfer bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tablespoons of fat and keep reserve in a jar. Add garlic and shallots to remaining bacon fat and cook until softened, 1 to 2 minutes.
- Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
- Add frozen peas and cook until warmed through.
- Crumble bacon on top and garnish with lemon slices. Serve immediately.
CREAMED PEAS WITH FRIED SHALLOTS
Creamed Peas are a classic side dish recipe! We've kicked up these creamy peas with homemade, crispy fried shallots that add an addicting crunch!
Provided by Dan
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Add the sliced shallots to a bowl with 1/2 cup of the cream. Let the shallots soak for 15 minutes.
- Add the flour and cayenne pepper to a bowl. Season the flour generously with salt and pepper.
- Add the oil to a skillet over medium heat, you want enough oil to totally coat the bottom of the skillet. Drain the shallots from the cream and dust in the flour mixture, shaking off the excess. Once the oil is hot, add the shallots and fry until brown and crispy, just about 2 minutes on each side. Remove the fried shallots to a paper towel lined plate and season with salt.
- Start a pot of water to boil for the peas. Once the water is boiling, add a couple of tablespoons of salt to season the water and then pour in the frozen peas. Bring the water back to a boil and cook the peas for 7-8 minutes until tender.
- Drain the peas and return them back to the pot over low heat. Add the Boursin cheese and stir into the peas until it's melted. Next add the parmesan cheese, the remaining 1/2 cup of the cream and fresh nutmeg. Stir to combine and heat until warmed through.
- Serve the peas in a casserole dish with the fried shallots on top for garnish.
CREAMED PEAS
"I can still taste these wonderful peas in Mama's delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas 'extra fancy' and fitting for a Sunday meal."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
PEAS WITH ROASTED SHALLOTS
This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
- Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.
Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium
CREAMED PEAS
Twist up your traditional Easter feast with a new side dish. Creamed Peas get upgraded with mushrooms, chicken stock (instead of milk or heavy cream) and reduced fat cream cheese. Warm and comforting, this recipe will have dinner guests asking for "more peas, please" before you can whip up a second batch. Photo credit: Julie Gransee from Lovely Little Kitchen.
Provided by McCormick
Categories Side Dishes,
Yield 7
Number Of Ingredients 11
Steps:
- Melt butter in large skillet on medium-high heat. Add shallots and mushrooms; cook and stir 2 minutes or until mushrooms are browned. Sprinkle with flour and seasonings. Cook and stir 1 minute or until well blended. Stir in stock and cream cheese. Stirring constantly, cook 2 minutes or until cream cheese is melted. Add peas; cook and stir 5 minutes longer or until heated through.
Nutrition Facts : Calories 117 Calories
CREAMED PEAS WITH CRISPY SHALLOTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.
- Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
- In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.
PEAS AND RICE WITH CRISPY SHALLOTS
This sounds like a gourmet dish but it's very simple and you may substitute any kind of rice you like. Recipe & photo: bonafidefarmfood.com
Provided by Ellen Bales
Categories Rice Sides
Time 40m
Number Of Ingredients 7
Steps:
- 1. Place the uncooked rice into a 3-1/2-quart Dutch oven with a heavy lid. Add the vegetable stock and a pinch of salt. Bring the broth to a boil over high heat. Immediately turn down the heat to simmer and put the lid on. Simmer for 20 minutes.
- 2. Heat 1/2 inch of oil in a 2-quart saucepan over medium high heat. When the oil is hot, add the shallots. When the shallots are brown, in just a couple of minutes, remove them from the pan with a slotted spoon to a paper towel-lined plate and season with salt and pepper. Set aside.
- 3. When the rice is done, quickly add the peas. Don't stir them; just leave them on top of rice to steam. Cover the pot and let simmer for 10 minutes.
- 4. Fluff the rice/peas with fork. Spoon mixture into bowls, sprinkle with the chives and parsley, and finally with the shallot garnish. Serve while hot.
More about "creamed peas with crispy shallots recipes"
THE BEST CREAMED PEAS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
PAGLIA E FIENO WITH CRISPY SHALLOTS | CAROLYN'S COOKING
From carolynscooking.com
Servings 4-6
- Make the crispy shallots. Add the shallots and oil to a small sauce pan or skillet. Bring the heat up to medium low/medium and fry, stirring occasionally to separate rings, until golden brown, keeping an eye on them so that they don't burn; about 10 minutes. With a slotted spoon, remove the shallots to a paper towel lined plate and season with flaky sea salt. Set aside until ready to use.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the minced shallots and prosciutto and cook for 3 minutes. Add the cream, stir, and simmer until thickened slightly; about 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine to 2 minutes less than package directions for al dente. Add the peas to the pasta water 2 minutes before the pasta is done. With a large spider or slotted pasta spoon, transfer the pasta and the peas into the cream sauce. Add 1/2 cup of pasta cooking water and 1/2 cup of the cheese and toss the pasta until you have a thick, creamy sauce and pasta is cooked to al dente; 2 minutes. Season with salt and pepper to taste.
PARMESAN PEAS AND SHALLOTS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 5Category Side DishCuisine AmericanTotal Time 15 mins
- In a large skillet, heat olive oil over medium high heat. Add the shallots and garlic, and cook until they are tender and slightly brown, about 5 minutes.
- Add the fresh or frozen peas to the skillet (you do not need to thaw the frozen peas beforehand), and cook for another 5-7 minutes or until the peas are tender.
- Remove from heat and stir in the freshly grated parmesan. Season with salt and pepper to taste. Enjoy!
CREAMY PEAS AND PANCETTA - COOKING FOR KEEPS
From cookingforkeeps.com
Estimated Reading Time 7 mins
- Add chopped pancetta to a large saute pan or skillet. Render the fat from the panetta over a medium heat. Stir with a wooden spoon. Cook until the pancetta is brown and crisp. Use a slotted spoon to remove the pancetta from the pan. Drain on paper towels. Reserve rendered fat.
- Add the sliced shallot to the rendered fat. Reduce the heat to medium-low. Toss the shallots in the fat. Add 1/4 teaspoon salt and 1/2 teaspoon sugar. Continue to cook the shallots until they're soft and caramelized, about 7-8 minutes.
- Turn the heat up to medium and add sherry to the shallots. Simmer until reduce by half, about 1-2 minutes. Add half and half, remaining salt, sugar and peas. Bring to a boil and reduce to a simmer. Simmer until the half and half is slightly thickened, and peas are hot, about 4-5 minutes Add pancetta back to the peas, stir. Season to taste with salt and pepper.
CREAMY PAPPARDELLE WITH PANCETTA, PEAS, SPINACH, AND ...
From spicesinmydna.com
Servings 4Estimated Reading Time 5 minsCategory Main, PastaTotal Time 45 mins
- Begin by making the shallot crisps. Heat the canola oil in a small saucepan over medium-high heat. Add flour to a small bowl and add a few pinches of salt and pepper. Dredge 1/3 of the shallot rings in flour (the rest of the shallots are for the pasta). Once oil is hot, fry the shallots in batches for 1-2 minutes or until golden brown and crispy. Let drain on paper towels, and set aside. Season with salt while they are hot.
- Next, heat a large pot of water to boil for pasta. Heat a large skillet over medium-high heat and add the olive oil. Add the pancetta and sauté for 5-6 minutes or until golden brown and crispy. Season with a pinch of salt and pepper. Remove pancetta from skillet and place in a small bowl. Set aside.
- To the same pan, add the remaining 2 thinly sliced shallots and garlic. Sauté for 2-3 minutes or until slightly golden. Add the red pepper flakes, dried basil, and spinach leaves. Reduce heat to medium/low and cook for 1 or 2 minutes, until spinach is wilted. Next add the peas and stir to heat through. (side note: The water should be boiling for the pasta at this point.) While veggies are cooking, don't forget to reserve your starchy pasta water!*
- Add starchy water to the veggies, as well as half and half, mascarpone, and parmesan. Stir to combine and let simmer for 1-2 minutes. Add a pinch of nutmeg and half of the sage, the crispy pancetta, as well as more salt and pepper to taste.
BACON SHALLOT PEAS - ART AND THE KITCHEN
From artandthekitchen.com
Reviews 5Category Side DishCuisine AmericanTotal Time 10 mins
SCALLOPS WITH PEAS, MINT AND SHALLOTS - THE WASHINGTON POST
From washingtonpost.com
3.5/5 (6)Is Accessible For Free TrueServings 4Calories 389 per serving
CREAMED PEAS IN BREAD BOWL | HOW TO MAKE CREAM PEAS - …
From cookwithkushi.com
Ratings 1Servings 6Cuisine American, North America, United KingdomCategory Appetizer, Dinner, Lunch, Side Dish
CREAMED PEAS WITH CRISPY SHALLOTS RECIPE
From recipenode.com
CREAMED PEAS WITH CRISPY SHALLOTS RECIPE
From crecipe.com
CREAMED PEAS WITH CRISPY SHALLOTS – RECIPES NETWORK
From recipenet.org
CREAMED PEAS WITH CRISPY SHALLOTS RECIPE
From crecipe.com
CREAMED PEAS WITH CRISPY SHALLOTS - MASTERCOOK
From mastercook.com
CREAMED PEAS WITH CRISPY SHALLOTS | RECIPE | CREAMED PEAS ...
From pinterest.com
CREAMED PEAS WITH CRISPY SHALLOTS | RECIPE | CREAMED PEAS ...
From pinterest.com
OUR FAVORITE SHALLOT RECIPES TO MAKE WHEN WE CAN'T COMMIT ...
From saveur.com
CREAMED PEAS WITH FRIED SHALLOTS RECIPES
From tfrecipes.com
CREAMED KALE WITH CRISPY SHALLOTS RECIPE BY BOBBY FLAY ...
From williams-sonoma.ca
CREAMED PEAS WITH CRISPY SHALLOTS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love