Creamy Sweet Peas Food

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

CREAMY SWEET PEAS

Steps:

• Melt butter in saucepan over low heat.
• Blend in flour,salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

CREAMED SWEET PEAS RECIPE

Steps:

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil. Reduce heat and stir in butter. In a small bowl, whisk together heavy cream, flour and sugar. Stir cream mixture into peas. Cook until mixture has thickened and bubbles, about 5 minutes. Serve warm. Note:The cream sauce will thicken further once it is removed from the heat and begins to cool.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

CREAMED SWEET PEAS

Steps:

• In a large saucepan, combine the flour, sugar and milk. Stir in peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened.

CREAMY SPRING PEAS WITH PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

CREAMED PEAS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.
• Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

DELICIOUS CREAMED PEAS

Steps:

• Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
• Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

CREAMY PEAS

Steps:

• Bring the cream to a boil in a saucepan. Lower the heat and simmer until it has reduced slightly, 2 to 4 minutes.
• Melt butter in a small skillet, and saute the shallots over medium low heat until translucent, 2 to 3 minutes.
• Add the shallots and the cheese to the cream and continue cooking until slightly thickened, 2 to 3 minutes.
• Add the basil(or spinach), Tabasco, and peas. Heat through, 2 minutes, and then serve right away. Enjoy!