Saturday, September 28, 2013

Peas with Onions and Mint

and because man cannot live by bread alone, it's time to feature a vegetable or two. I've been testing vegetable recipes for our Easter dinner. I found one in The Gourmet Cookbook that I really like. It's easy to do and it uses ingredients that can be found in any grocery store. It may surprise you to learn that the recipe calls for frozen, rather than fresh, peas. Those of you who are gardeners know that peas, particularly English peas, become starchy if they are not used shortly after they are picked. If you're not using peas freshly plucked from the garden, it is much better to go with the frozen variety. The Gourmet recipe produces a lovely side dish. I've altered it slightly because I think the ratio of onions to peas was too high. When you glance through the recipe you will see that the quantity of onions is given as a range. This is a case when I think less is more and I use the smaller amount. Be forewarned, that fresh mint is essential to the success of this recipe. I love the color this dish adds to the table. This recipe is so easy and inexpensive that there is no reason not to make it on a regular basis. I think those of you who try this dish will love it. Here's the recipe, which can, by the way, be doubled.

Minted Peas and Onions...from the kitchen of One Perfect Bite, adapted from The Gourmet Cookbook


2 tablespoons unsalted butter

8 to 12 ounces sweet onions, halved lengthwise and thinly sliced crosswise

2 cups frozen green peas, thawed

2 tablespoons finely chopped mint

1/2 teaspoon salt

1/8 teaspoon pepper


Heat butter in a 12-inch skillet over moderately low heat until foam subsides. Add onions, cover, and cook, stirring occasionally, until soft, about 8 minutes. Add peas, mint, salt and pepper and cook, stirring, until peas are heated through. Yield: 4 servings.

You might also enjoy these recipes:

Snap Pea Salad - Sense and Sensibility

Peas with Lettuce - Never Enough Thyme

Sauteed Peas with Mint - Chantel's Cooking Blog

Sugar Snap Peas with Mint Oil - One Perfect Bite

Simple Pleasures-English Peas - Bunky Cooks

Three Types of Peas with Bacon and Leeks - Sara's Kitchen

No comments:

Post a Comment

Privacy Policy