Minty Peas Onions Food

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.

SIMPLE PEAS AND ONIONS

Steps:

• Cook the onions: Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
• Add peas and stock: Add the peas and the stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
• Reduce, add remaining butter and black pepper: Stir the peas and onions often - you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once. If you want, sprinkle on some sliced fresh mint.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

MINTY PEAS & ONIONS

Steps:

• In a large skillet, melt butter or margarine over medium or medium-low heat.
• Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
• Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
• Serve immediately.
• Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.

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.

FRESH PEAS WITH MINT AND GREEN ONIONS

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
• Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
• Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
• Sprinkle with salt to taste and serve immediately.

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.

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.