Savory Buttered Peas Food

BUTTERED SNAP PEAS

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

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.

BUTTERED PEAS WITH ONION

Steps:

• Bring water, onion, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then cook over medium heat, covered, stirring occasionally, until onion is tender, about 5 minutes.
• Increase heat to medium-high and stir in butter and peas, then cook, covered, stirring occasionally, until peas are tender, about 8 minutes. Season with salt.

ZESTY BUTTERED PEAS

Steps:

• In a large saucepan, saute the first four ingredients in butter until crisp-tender. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. Stir in salt if desired and pimientos.

SAVORY BUTTERED PEAS

Steps:

• Melt butter; add next 5 ingredients. Cover and cook at medium heat 6-8 minutes. Stir in pimento.

BUTTERED PEAS AND PEARL ONIONS

Steps:

• In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the watercress, remaining butter, and dill; season with salt and pepper.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

BUTTERED SNOW PEAS

Steps:

• In a large saucepan of boiling salted water blanch the snow peas for 1 minute, or until they are crisp-tender.
• Drain the snow peas well and in a bowl toss them with the butter.

BUTTERED PEAS WITH LETTUCE

Steps:

• Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.
• Drain and set aside.
• Pour the wine vinegar and wine into a small pan, add the shallot and bay leaf and boil over a high heat until only about a teaspoon of the liquid remains.
• Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.
• Still over high heat, gradually add the butter, whisking to make a creamy sauce.
• throw in the lettuce, whisk until it wilts, tip in the peas and reheat.
• Season and serve.