Minted Pea Sauce Food

MINTED PEA SALAD

Steps:

• In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

SUPER EASY GREEN PEAS WITH MINT RECIPE

Steps:

• In a pan, add the chopped onion and saute it in oil/butter for a few minutes until becomes translucent.
• Add the green peas and enough water to barely cover them.
• Add salt and pepper to taste and let the peas simmer until they get soft but not mushy.(about 5-7 minutes)
• When peas are soft, add the chopped mint or the dried one.
• Serve the peas as a side dish next to any kind of meat.

MINTED PEA SOUP

Steps:

• Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
• Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

MINTED PEAS

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.

BUTTER MINT PEAS

Steps:

• Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.

ENGLISH PEAS WITH MINT

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.

PEA AND MINT BABY FOOD

Steps:

• Fill water into a small saucepan to about a 1-inch depth. Bring to a boil over medium-high heat. Add peas and potato; boil until vegetables are tender, about 5 minutes. Add the mint leaves for the last minute of cooking.
• Drain and reserve cooking liquid. Using an immersion blender, puree to desired consistency using formula powder and the reserved cooking liquid as needed to achieve your desired consistency. You can puree completely smooth for younger babies or leave it a little chunky for older babies.

MINTED PEAS

Steps:

• Sautee onions until tender.
• Combine all ingredients in microwave safe dish.
• Cover and microwave until peas are just hot, stirring as needed to cook evenly.
• Garnish with a twist of lemon and fresh mint leaves if desired.

MINTED PEAS

Steps:

• Place peas, 2 Tbs water and salt in a saucepan.
• Bring to a boil, reduce heat and cook, covered, 3-5 minutes.
• Remove cover, dot with butter and pour in creme de menthe.

SMASHED MINTED PEAS

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.

MINTY MUSHY PEAS

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

MINTED PEA PURéE

Steps:

• Gather the ingredients.
• Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
• Drain the peas and mint in a colander.
• Using an immersion blender , quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
• You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
• Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
• Serve minted pea purée warm alongside your favorite meat or fish dish.

MINTED PEA SAUCE

Steps:

• In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.