Peas With Shallots Recipes

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PEAS WITH ROASTED SHALLOTS



Peas with roasted shallots image

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

550g shallot , peeled and halved
85g golden caster sugar
1kg frozen pea
bunch mint , chopped
3 tbsp good-quality extra-virgin olive oil
juice ½ lemon

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

PEAS WITH SHALLOTS



Peas with Shallots image

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

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
2 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

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

PEAS WITH SHALLOTS AND PANCETTA



Peas with Shallots and Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
Pinch red pepper flakes
1 pound frozen peas, thawed

Steps:

  • Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
  • Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

CREAMED PEAS WITH FRIED SHALLOTS



Creamed Peas with Fried Shallots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

3 small shallots, thinly sliced into rings
1 cup half-and-half
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
Pinch of cayenne pepper
Vegetable oil, for frying
2 10-ounce packages frozen peas
1 5.2-ounce package soft cheese with garlic and herbs (such as Boursin)
1/4 teaspoon grated lemon zest
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped fresh parsley

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.

PEAS WITH SPINACH AND SHALLOTS



Peas with Spinach and Shallots image

Categories     Vegetable     Side     Sauté     Quick & Easy     Spinach     Pea     Winter     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
10 oz frozen peas
1/4 cup water
5 oz baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
  • Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
  • Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

ENGLISH PEAS WITH MINT



English Peas with Mint image

Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work

Provided by Russell Moore

Categories     Herb     Vegetable     Side     Quick & Easy     Mint     Pea     Spring

Number Of Ingredients 6

1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt
Water

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.

PEAS AND PANCETTA



Peas and Pancetta image

An Italian side dish special. Simple but full of flavor.

Provided by Anonymous

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g

CREAMY PEAS WITH SHALLOTS AND BACON



Creamy Peas with Shallots and Bacon image

This Creamy Peas with Shallots and Bacon Recipe from Delish.com makes a stellar side dish.

Categories     Food     Recipes

Time 25m

Yield 6

Number Of Ingredients 8

6 oz. bacon, cut into 1/2" pieces
1 clove garlic, minced
2 shallots, sliced thinly on mandolin
1/2 c. heavy cream
Juice and zest of 1 lemon, plus extra lemon slices for serving
kosher salt
Freshly ground black pepper
20 oz. frozen peas

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.

PEAS WITH SPINACH AND SHALLOTS



Peas With Spinach and Shallots image

Make and share this Peas With Spinach and Shallots recipe from Food.com.

Provided by MarieRynr

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon butter
10 ounces frozen peas
1/4 cup water
5 ounces Baby Spinach
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
  • Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
  • Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

CHARRED SUGAR SNAP PEAS WITH SESAME-CHILI SAUCE



Charred Sugar Snap Peas with Sesame-Chili Sauce image

Be sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It's the secret to the knockout flavor of this easy and healthy side dish.

Provided by Adam Dolge

Categories     Healthy Snap Pea Recipes

Time 15m

Number Of Ingredients 7

2 tablespoons toasted sesame oil
1 pound sugar snap peas, trimmed
¼ cup chopped scallions
2 tablespoons low-sodium soy sauce
2 teaspoons chili-garlic sauce
2 teaspoons honey
1 teaspoon toasted sesame seeds

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add peas and cook until slightly charred, about 2 minutes. Continue to cook, stirring occasionally, until charred on all sides, 3 to 4 minutes more.
  • Add scallions and cook for 1 minute. Add tamari, chili-garlic sauce and honey and cook, stirring, until the peas are glazed, about 1 minute. Serve sprinkled with sesame seeds.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 11.9 g, Fat 7.5 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 346.9 mg, Sugar 6.8 g

PEAS WITH SHALLOTS AND PANCETTA



Peas With Shallots and Pancetta image

My family really liked this recipe. When I made this recipe I cut the recipe in half. I also used onions and garlic as shallots are very pricey. I got this recipe from Food Network it's a Bobby Flay recipe from Throwdown with Bobby Flay.

Provided by internetnut

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1/2 lb pancetta, cut into small dice
3 shallots, halved and thinly sliced
1 pinch red pepper flakes
1 lb frozen peas, thawed

Steps:

  • Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
  • Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Nutrition Facts : Calories 158.1, Fat 7.2, SaturatedFat 1, Sodium 129, Carbohydrate 18.1, Fiber 4.8, Sugar 6.1, Protein 6.3

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS



Asparagus with Shiitakes, Shallots, and Peas image

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

2 teaspoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces shiitake mushrooms, stems removed
Coarse salt
Ground pepper
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons chopped fresh tarragon
2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)
1 cup frozen peas
2 teaspoon fresh lemon juice

Steps:

  • In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
  • In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
  • Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g

CREAMED PEAS WITH FRIED SHALLOTS



Creamed Peas with Fried Shallots image

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

3 shallots, peeled and sliced into rings
1 cup heavy cream, divided
Kosher salt and fresh ground black pepper
1/2 cup flour
1/2 teaspoon cayenne pepper
24 ounce package frozen peas
1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese
1/2 teaspoon freshly grated nutmeg (see note*)
1/4 cup grated parmesan cheese
Vegetable or canola oil for frying

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.

PEAS AND BACON



Peas and Bacon image

Peas and Bacon is an easy side dish recipe that we serve for parties, holidays and every day dinners!

Provided by Dan

Categories     Side Dish

Time 15m

Number Of Ingredients 7

4 tablespoons butter
1 large shallot, diced
20 ounces frozen peas
5 strips cooked bacon, cooked and chopped
1 teaspoon fresh thyme
1/4 cup chicken broth
Kosher salt and black pepper to taste

Steps:

  • Add the butter to a large skillet over medium heat. Cook the shallot for 3-4 minutes until softened, then add the frozen peas to the skillet. Toss the peas to combine with the butter, then add the cooked bacon, fresh thyme and chicken broth.
  • Cover the skillet and let the peas steam for 5 minutes until warmed through. Stir and taste for seasonings, adding salt and pepper to taste.

Nutrition Facts : Calories 240 calories, Sugar 5.2 g, Sodium 528.5 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 4.3 g, Protein 8.1 g, Cholesterol 36.2 mg

PEAS WITH SHALLOTS AND PROSCIUTTO



Peas with Shallots and Prosciutto image

These sautéed peas with prosciutto and shallots are the best 15 minute side dish... perfect for a weeknight meal or holiday feast!

Provided by The Chunky Chef

Categories     Side Dish

Time 14m

Number Of Ingredients 9

2 Tbsp olive oil or butter
2-3 shallots (chopped)
3 cloves garlic (minced)
1 lb bag of frozen peas
4 oz prosciutto (sliced thinly)
1/4 cup parsley (minced)
1/4 tsp salt
1/4 tsp pepper
grated Parmesan cheese ((optional but delicious))

Steps:

  • Add oil to skillet over medium heat, then add shallots and garlic. Saute for 1-2 minutes.
  • Add proscuitto and cook another minute.
  • Add frozen peas and stir frequently, heating through for 5-7 minutes.
  • Remove skillet from heat and add in salt, pepper, grated parmesan cheese, and chopped parsley.

Nutrition Facts : Calories 155 kcal, ServingSize 1 serving

PEAS WITH SHALLOTS & LETTUCE



Peas with shallots & lettuce image

Add sophistication to your Sunday lunch with this smart, veggie side

Provided by James Martin

Categories     Dinner, Side dish

Time 30m

Yield Serves 4

Number Of Ingredients 5

25g butter
12 small shallots
100ml vegetable stock
300g frozen peas
1 Baby Gem lettuce , shredded

Steps:

  • Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.15 milligram of sodium

SWEET PEAS WITH SHALLOTS AND GEM LETTUCE



Sweet Peas with Shallots and Gem Lettuce image

Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
3 1/2 cups fresh or frozen peas
2 tablespoons unsalted butter
2 heads Little Gem lettuce, trimmed and cut crosswise into 1-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.

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PARMESAN PEAS WITH PANCETTA AND SHALLOTS - A FAMILY FEAST
2016-04-05 In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about …
From afamilyfeast.com
Reviews 2
Estimated Reading Time 2 mins
Servings 4
Total Time 20 mins
  • In a medium skillet or sauté pan, melt ½ tablespoon of butter over medium heat just to coat the pan and place in pancetta. Cook over medium until just starting to get crisp, about 3-4 minutes.
  • Add remaining butter and shallots with salt and pepper and sauté until tender, about 2-3 minutes.
  • Add cream and deglaze the pan, scraping any bits from the bottom. Cook for one minute then add peas.


BACON SHALLOT PEAS - ART AND THE KITCHEN
2014-11-16 Cook bacon in skillet until slightly crispy. Add finely sliced shallot, cook until browned. Drain excess grease, add lemon zest, set aside while you cook the peas. Fill …
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PEAS WITH BACON, SHALLOTS, AND PARMESAN ⋆ REAL HOUSEMOMS
2017-02-16 Cook until the bacon is cooked through and crisped on both sides, turning occasionally, about 8-10 minutes. Remove bacon to a paper towel, leaving the bacon grease …
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Calories 179 per serving
  • Heat a large skillet over medium heat and add bacon slices. Cook until the bacon is cooked through and crisped on both sides, turning occasionally, about 8-10 minutes.
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PARMESAN PEAS AND SHALLOTS - IT'S A VEG WORLD AFTER ALL®
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  • 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.
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PEAS WITH SHALLOTS & BACON - @BROCCYOURBODY
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Estimated Reading Time 50 secs
  • In a large skillet over medium heat, add your chopped bacon. Cook, stirring occasionally, until the bacon is crispy. Remove from the pan and place on a plate covered in paper towels to soak up the grease.
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PEAS WITH SHALLOTS, MUSHROOMS AND TARRAGON - GARLIC & ZEST
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  • In a medium skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallots and cook 3-5 minutes until softened and slightly translucent. Do not brown.
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  • Zest the Lemon (1). Chop the Tarragon (1 teaspoon) and Fresh Thyme (1 teaspoon), Shallot (2) crosswise. De-stem, and slice the Baby Bella Mushroom (0.5 pound).
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PEAS WITH SHALLOTS AND PANCETTA : RECIPES : COOKING ...
2012-02-22 Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels. Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the ...
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RAVIOLI WITH PEAS AND SHALLOTS RECIPE | MYRECIPES
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MINTED PEAS & SHALLOTS RECIPE | EATINGWELL
2016-06-03 Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and ...
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Calories 127 per serving


PEAS WITH BUTTER AND SHALLOTS - FOR THE LOVE OF COOKING
2011-05-11 Cook the peas in a boiling pot of water for 1½ – 2 minutes (less time if using frozen peas). Remove from the water and drain. Heat the butter over medium heat then add the shallots and cook stirring constantly for 2-3 minutes. Add the cooked/drained peas to the butter and shallots, mixing well to evenly coat the peas in butter.
From fortheloveofcooking.net
Reviews 13
Estimated Reading Time 1 min


PEAS WITH SHALLOTS RECIPE: HOW TO MAKE IT
Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper. Nutrition Facts. 3/4 cup: 91 calories, 3g fat (2g saturated fat), 8mg cholesterol, 360mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch. Recommended Video ⓘ More from Taste of Home. Air-Fryer …
From preprod.tasteofhome.com
Servings 4
Total Time 15 mins
Category Side Dishes
Calories 91 per serving


PEAS WITH SHALLOTS RECIPES
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 ...
From tfrecipes.com


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