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Minted Peas

Minted Peas



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Ingredients

  • 11 Ounces frozen peas
  • 4 Tablespoons unsalted butter
  • Leaves from a sprig of mint, finely chopped

Directions

Cook the peas in boiling, salted water until tender, then drain well. Refresh in iced water and drain again.

Heat the peas thoroughly in a pan with butter, then blitz briefly with a hand blender to make a chunky mixture.

Stir in the mint and season to taste.

Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)

Nutritional Facts

Servings4

Calories Per Serving162

Folate equivalent (total)42µg10%


    • 1 cup water
    • 1/2 cup long-grain rice
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon salt
    • 1/2 cup thawed frozen peas
    • 1 1/2 tablespoons finely chopped fresh mint leaves
    • 1/4 teaspoon fresh lemon zest
    1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

      • 1 cup water
      • 1/2 cup long-grain rice
      • 1 tablespoon vegetable oil
      • 1/4 teaspoon salt
      • 1/2 cup thawed frozen peas
      • 1 1/2 tablespoons finely chopped fresh mint leaves
      • 1/4 teaspoon fresh lemon zest
      1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

        • 1 cup water
        • 1/2 cup long-grain rice
        • 1 tablespoon vegetable oil
        • 1/4 teaspoon salt
        • 1/2 cup thawed frozen peas
        • 1 1/2 tablespoons finely chopped fresh mint leaves
        • 1/4 teaspoon fresh lemon zest
        1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

          • 1 cup water
          • 1/2 cup long-grain rice
          • 1 tablespoon vegetable oil
          • 1/4 teaspoon salt
          • 1/2 cup thawed frozen peas
          • 1 1/2 tablespoons finely chopped fresh mint leaves
          • 1/4 teaspoon fresh lemon zest
          1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

            • 1 cup water
            • 1/2 cup long-grain rice
            • 1 tablespoon vegetable oil
            • 1/4 teaspoon salt
            • 1/2 cup thawed frozen peas
            • 1 1/2 tablespoons finely chopped fresh mint leaves
            • 1/4 teaspoon fresh lemon zest
            1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

              • 1 cup water
              • 1/2 cup long-grain rice
              • 1 tablespoon vegetable oil
              • 1/4 teaspoon salt
              • 1/2 cup thawed frozen peas
              • 1 1/2 tablespoons finely chopped fresh mint leaves
              • 1/4 teaspoon fresh lemon zest
              1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

                • 1 cup water
                • 1/2 cup long-grain rice
                • 1 tablespoon vegetable oil
                • 1/4 teaspoon salt
                • 1/2 cup thawed frozen peas
                • 1 1/2 tablespoons finely chopped fresh mint leaves
                • 1/4 teaspoon fresh lemon zest
                1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

                  • 1 cup water
                  • 1/2 cup long-grain rice
                  • 1 tablespoon vegetable oil
                  • 1/4 teaspoon salt
                  • 1/2 cup thawed frozen peas
                  • 1 1/2 tablespoons finely chopped fresh mint leaves
                  • 1/4 teaspoon fresh lemon zest
                  1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

                    • 1 cup water
                    • 1/2 cup long-grain rice
                    • 1 tablespoon vegetable oil
                    • 1/4 teaspoon salt
                    • 1/2 cup thawed frozen peas
                    • 1 1/2 tablespoons finely chopped fresh mint leaves
                    • 1/4 teaspoon fresh lemon zest
                    1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.

                      • 1 cup water
                      • 1/2 cup long-grain rice
                      • 1 tablespoon vegetable oil
                      • 1/4 teaspoon salt
                      • 1/2 cup thawed frozen peas
                      • 1 1/2 tablespoons finely chopped fresh mint leaves
                      • 1/4 teaspoon fresh lemon zest
                      1. In a small heavy saucepan bring the water to a boil, stir in the rice, the oil, and the salt, and cook the mixture, covered, over low heat for 15 minutes. Remove the pan from the heat, stir in the peas, the mint, and the zest, and let the mixture stand, covered, for 5 minutes.