Butter Mint Peas Recipes

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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



English Peas with Mint image

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.

1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt
Water

ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER

Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds - the perfect partner to roast meat and savoury tarts

Provided by Rosie Birkett

Categories     Side dish, Vegetable

Time 40m

Yield Serves 4 as a side

Number Of Ingredients 9



Asparagus with peas, mint & Jersey Royals in wild garlic butter image

Steps:

  • Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
  • Toast the slivered almonds in a dry frying pan until golden. Set aside.
  • Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
  • Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
  • Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
  • Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.

Nutrition Facts : Calories 297 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

300g Jersey Royal potatoes
handful slivered almonds
75g softened butter
small handful wild garlic leaves, very finely chopped (or 1 crushed garlic clove)
1 tbsp mint leaves
250g freshly podded peas
drizzle olive oil , for frying
½ lemon , zested and juiced
A bunch of asparagus spears

MINTED PEAS

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



Minted Peas image

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.

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

BASIC BUTTERED PEAS

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6



Basic Buttered Peas image

Steps:

  • Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

SMASHED PEAS WITH MINT BUTTER

Categories     Herb     Vegetable     Vegetarian     Quick & Easy     Mint     Pea     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7



Smashed Peas with Mint Butter image

Steps:

  • Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
  • While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
  • Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

4 (10-oz) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup finely chopped fresh mint
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper

BROAD BEANS & PEAS WITH MINT BUTTER

A delicious summery side dish, with the very best of the season's veg crop

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish, Supper

Time 45m

Number Of Ingredients 6



Broad beans & peas with mint butter image

Steps:

  • Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.

Nutrition Facts : Calories 97 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

700g podded broad beans
500g podded peas
50g butter
1bunch spring onions , chopped
4 tbsp chicken stock or water
handful mint leaves

SMASHED MINTED PEAS

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



Smashed minted peas image

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

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

SMASHED PEAS WITH MINT BUTTER

This is a Gourmet Magazine recipe which is a variation on "mushy peas", a beloved British street food. Posted for ZWT 8.

Provided by DailyInspiration

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7



Smashed Peas With Mint Butter image

Steps:

  • Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
  • While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
  • Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.

4 (10 ounce) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2 inch cubes and softened
1/3 cup of fresh mint, finely chopped
3 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon fresh coarse ground black pepper

BUTTER-BRAISED PEAS, LETTUCE & MINT

Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

Provided by Glynn Purnell

Categories     Side dish

Time 10m

Yield Serves 4 as a side dish

Number Of Ingredients 9



Butter-braised peas, lettuce & mint image

Steps:

  • In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

Nutrition Facts : Calories 88 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium

150ml vegetable stock
25g salted butter
140g fresh peas podded (about 75og/1lb 10 oz podded weight)
1 tbsp capers , rinsed
1 medium Baby Gem lettuce , outer leaves removed and halved lengthways
½ iceberg lettuce , thinly shredded
10 large mint leaves, finely shredded
small handful pea shoots
slices of bread or toast , to serve

CHILLI & MINT PEAS

Add fresh chilli, garlic and mint to frozen peas and ramp up the flavour of this freezer favourite. It makes an ideal side dish for piri piri chicken

Provided by Tom Kerridge

Categories     Side dish

Time 10m

Number Of Ingredients 7



Chilli & mint peas image

Steps:

  • Heat the butter in a small frying pan, once bubbling, add the shallot and fry for 1 min. Add the garlic and chilli and cook for 1 min more, then tip in the peas and reheat. Take off the heat and stir in the mint, season and serve. Sprinkle over the pork scratchings, if using - they add a nice crunchy texture.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

50g soft butter
1 shallot , chopped
1 garlic clove , grated
1 red chilli , sliced
400g frozen peas , defrosted
small handful mint , leaves roughly chopped
3 pork scratchings , crushed, to serve (optional, don't use if you want this to be veggie or gluten-free)

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