Peas With Roasted Onions And Mint Recipes

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL

Steps:

• Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
• Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
• Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
• Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
• Transfer to a serving bowl and top with mint and dill.

MINTY PEAS & ONIONS

Steps:

• In a large skillet, melt butter or margarine over medium or medium-low heat.
• Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
• Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
• Serve immediately.
• Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

FRESH PEAS WITH MINT AND GREEN ONIONS

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
• Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
• Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
• Sprinkle with salt to taste and serve immediately.