Peas And Potatoes With Mint Recipes

PEAS AND POTATOES WITH MINT

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.

GLAZED PEAS AND POTATOES WITH MINT

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

CREAMED GARDEN POTATOES AND PEAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

MINTY MUSHY PEAS

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.

POTATOES, PEAS, AND MINT

Steps:

• Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

POTATO SALAD WITH MINT AND PEAS

Steps:

• Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
• While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
• Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA

Steps:

• Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
• Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
• When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.

SMASHED MINTED PEAS

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.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

NEW POTATOES WITH PEAS AND MINT

Steps:

• Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
• While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
• Place the thawed peas on a plate and lightly dry using a paper towel/s.
• Drain the potatoes then slice in half.
• Place into the bowl; pour the vinegar mixture over and toss to coat.
• Add in oil, peas, green onion, mint and peas; toss well to combine.
• Season with more salt and pepper if needed.
• Serve warm or room temperature.

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.