GLAZED PEAS AND POTATOES WITH MINT
My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.
Provided by ChefBillT
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g
PEAS AND POTATOES WITH MINT
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195 g, Fat 6 g, Fiber 6 g, Protein 7 g, SaturatedFat 4 g
BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
- Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
- Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
NEW POTATOES WITH MINT
Provided by Food Network
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
- Drain and serve immediately in a hot serving dish.
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
PEAS AND CARROTS WITH MINT
If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.-Margie Snodgrass, Gig Harbor, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.
Nutrition Facts :
POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
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.
NEW POTATOES WITH PEAS AND MINT
This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8
MINT-PEAS MASHED POTATOES
From Marie-Josée Taillefer. I haven't try it but I think it's delicious and healty because of the green.
Provided by Boomette
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until tender when pierced.
- Drain, return them to the pot, cover and let dry a few minutes.
- In a little saucepan, heat the milk with peas and mint.
- Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.
Nutrition Facts : Calories 314.5, Fat 13, SaturatedFat 8.1, Cholesterol 34.8, Sodium 167.6, Carbohydrate 43.8, Fiber 6.7, Sugar 3.3, Protein 7.4
POTATO SALAD WITH MINT AND PEAS
Categories Salad Potato Side Vegetarian Quick & Easy Mint Pea Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
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.
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