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
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
PEAS WITH SHALLOTS AND PANCETTA
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
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.
PEAS WITH SPINACH AND SHALLOTS
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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.
PEAS AND BACON
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
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
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
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
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
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
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
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
From afamilyfeast.com
Reviews 2Estimated Reading Time 2 minsServings 4Total 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
From artandthekitchen.com
Reviews 6Category Side DishCuisine AmericanTotal Time 10 mins
PEAS WITH BACON, SHALLOTS, AND PARMESAN ⋆ REAL HOUSEMOMS
From realhousemoms.com
5/5 (2)Total Time 20 minsCategory Side DishCalories 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.
- Remove bacon to a paper towel, leaving the bacon grease in the pan. Crumble the bacon and set aside.
PARMESAN PEAS AND SHALLOTS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 7Category 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!
PEAS WITH SHALLOTS & BACON - @BROCCYOURBODY
From broccyourbody.com
Servings 6Estimated 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.
- Leave the bacon grease in the pan and add your shallots. Sauté for 3-4 minutes or until the shallot becomes translucent and fragrant.
- Add in your defrosted peas, crispy bacon, apple cider vinegar and season to taste with red chili flakes, salt & pepper.
PEAS WITH SHALLOTS, MUSHROOMS AND TARRAGON - GARLIC & ZEST
From garlicandzest.com
5/5 (6)Total Time 15 minsCategory Side DishCalories 130 per serving
- 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.
- Add remaining tablespoon of olive oil to the pan and increase heat to medium high. Add mushrooms and sauté until mushrooms are browned and have given off their liquid, about 5-7 minutes. Transfer mushrooms to the shallot bowl.
- Return pan to heat and add frozen peas and broth (or whichever liquid you're using). Heat over medium high heat, until broth boils and peas are heated through. Remove peas from heat and stir in the shallots and mushrooms to combine. Add the tarragon and thyme, butter and about 1/2 teaspoon of lemon zest. Toss to combine. Season to taste with salt and pepper. Add more lemon zest if you like. Serve.
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From sidechef.com
4/5 (1)Total Time 30 minsCuisine AmericanCalories 49 per serving
- 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).
- In a medium skillet, heat Olive Oil (1 tablespoon) over medium-low heat. Add shallots, and cook 3-5 minutes, until softened, and slightly translucent. Do not brown. Transfer shallots to a small bowl.
- Add more Olive Oil (1 tablespoon) to the pan, and increase heat to medium high. Add baby bella mushrooms, and saute until mushrooms are browned and have given off their liquid, 5-7 minutes. Transfer the mushrooms to the shallots bowl.
- Return pan to heat. Add Frozen Green Peas (14 ounce) and Vegetable Broth (1/4 cup) Heat over medium high heat, until broth boils and peas are heated through. Remove peas from heat, and stir in shallots and mushrooms to combine.
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