English Peas With Mint Recipes

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MINTED PEAS



Minted Peas image

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

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.

SMASHED MINTED PEAS



Smashed minted peas image

Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips

Provided by Barney Desmazery

Categories     Side dish

Time 30m

Number Of Ingredients 5

25g butter
1 shallot, peeled and roughly chopped
200ml vegetable or chicken stock
400g frozen peas
small handful of mint leaves, chopped

Steps:

  • Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
  • Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

MINTY MUSHY PEAS



Minty Mushy Peas image

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Steps:

  • Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

SPRING PEAS WITH MINT



Spring Peas with Mint image

For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
8 ounces sugar snap peas, trimmed
8 ounces shelled fresh peas
1/4 cup sliced spring onion
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh mint, chopped

Steps:

  • Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
  • Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
  • Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.

ENGLISH PEAS WITH GRILLED LITTLE GEMS, GREEN GARLIC AND MINT



English Peas With Grilled Little Gems, Green Garlic and Mint image

A dish from the restaurant Camino in Oakland is the inspiration of this recipe. Experiment with a little chicken stock and pasta added to the pea stew, if you like. More spring recipes.

Provided by Mark Bittman

Categories     for two, quick, salads and dressings, vegetables, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

2 to 3 stalks green garlic (or use 2 cloves garlic)
2 heads Little Gem lettuce
Olive oil
Salt and black pepper
1 1/2 cups shelled English peas
Handful of spearmint or Persian mint leaves, torn or roughly chopped into large pieces

Steps:

  • Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
  • Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
  • Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
  • To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 315 milligrams, Sugar 4 grams

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