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 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
CRISPY SHALLOTS
Steps:
- In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.
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.
CREAMED KALE WITH CRISPY SHALLOTS
Provided by Bobby Flay
Categories Milk/Cream Onion Side Thanksgiving Kale Fall Family Reunion Potluck Shallot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Butter a 10-inch square baking dish.
- 2. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
- 3. Pour the milk into a medium saucepan and bring to a simmer over low heat.
- 4. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
- 5. Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
- 6. Remove from the oven and top with the crispy shallots . Let rest for 10 minutes before serving.
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"
CREAMED PEAS WITH CRISPY FRIED SHALLOTS (AND A GUY FIERI …
From autismcooks22.blogspot.com
HEALTHY CREAMED PEAS RECIPE RECIPE | HEALTHY FITNESS …
From healthyfitnessmeals.com
BEST CREAM PEAS RECIPE - HOW TO MAKE THE BEST CREAM …
From thepioneerwoman.com
5/5 (1)Category Comfort Food, Main Dish, Side DishCuisine American, Comfort FoodTotal Time 15 mins
CREAMED KALE WITH CRISPY SHALLOTS | WILLIAMS SONOMA
From williams-sonoma.ca
CREAMED PEAS IN BREAD BOWL - COOK WITH KUSHI
From cookwithkushi.com
SNAP PEAS WITH CRISPY SHALLOTS RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMED PEAS WITH FRIED SHALLOTS- WIKIFOODHUB
From wikifoodhub.com
CREAMED SPINACH WITH CRISPY SHALLOTS – RECIPES NETWORK
From recipenet.org
STEAKHOUSE CREAMED SPINACH RECIPE WITH CRISPY SHALLOT TOPPING
From smells-like-home.com
GREEN SHAKSHUKA WITH HARISSA & CRISPY SHALLOTS RECIPE | BBC GOOD …
From bbcgoodfood.com
TOP 20 DELICIOUS RECIPES USING SHALLOTS - CRAZY MASALA FOOD
From crazymasalafood.com
CREAMED PEAS WITH FRIED SHALLOTS – RECIPES NETWORK
From recipenet.org
BEST CREAM PEAS RECIPE - HOW TO MAKE THE BEST CREAM PEAS
From thepioneer-woman.com
CREAMED SPINACH WITH CRISPY SHALLOTS | SARA MOULTON
From saramoulton.com
CREAMY PAPPARDELLE WITH PANCETTA, PEAS, SPINACH AND SHALLOT CRISPS
From spicesinmydna.com
BEST CREAMED PEAS RECIPE - HOW TO MAKE PEAS IN CREAM SAUCE
From food52.com
CRISPY PROSCIUTTO SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CREAMED PEAS WITH CRISPY SHALLOTS – RECIPES NETWORK
From recipenet.org
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