Minted Peas Recipe

Drain the peas and mint in a colander. Add the peas and heavy cream to the skillet and cook for 4 to 6 minutes until the peas are soft and the sauce has thickened slightly.

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Place in a 2-quart saucepan.

Minted peas recipe. Cook 8 to 12 minutes or until peas are tender. Cover and microwave until peas are just hot stirring as needed to cook evenly. Add the Birds Eye Garden Peas stock and wine leave to boil.

Put all the ingredients in a food processor and pulse to a coarse purée. Once boiling add the peas and once the water reaches boiling point again time for 3 minutes. Add cooked fresh or thawed frozen peas and cook stirring until heated through 3 to 5 minutes.

To serve four cook 300g 11oz shelled peas in boiling water for 3min with a sprig of mint. Stir in cream salt and pepper and briskly simmer uncovered stirring occasionally until. Add the water to a medium pot and bring to a boil.

Drain the peas in a large sieve and return to the pan. Peas in their pod weigh triple their shelled weight. Reduce the heat and simmer until the peas are tender about 5 minutes.

Finely chop the Mint Leaves and add to the pan. Add the butter and mint and place over. Season the peas with salt and freshly ground black pepper and stir in the fresh mint leaves.

Method Melt knob of Butter in a Saucepan sweating the diced Shallots until soft. Bring to a boil. Pop a lid on the pan and simmer for a few minutes to Infuses.

Add the peas fresh mint and a pinch of salt and bring to a boil. Scrape the mixture into a bowl then roughly stir and smoosh a bit so its a little creamy but still chunky. Drain then toss with 1tbsp freshly chopped mint.

DIRECTIONS Sautee onions until tender. Transfer the minted peas to serving bowl and serve immediately. Add salted water to cover.

Combine all ingredients in microwave safe dish. Shell and wash peas. Reduce heat and cover.

Garnish with a twist of lemon and fresh mint.

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