Best Glazed Peas And Potatoes With Mint Recipes

NEW POTATOES WITH PEAS AND MINT

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.

MINT-PEAS MASHED POTATOES

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.

POTATO SALAD WITH MINT AND PEAS

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.

MINTED PEA SPRING POTATO SALAD

Steps:

• Wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. Cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
• Add the bag of frozen peas to the water.
• Turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked.
• After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
• Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
• Pour all into a bowl or casserole dish and toss everything together.
• Top with Parmesan cheese and serve or chill and serve later.

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL

Steps:

• Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
• Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
• Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
• Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
• Transfer to a serving bowl and top with mint and dill.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.