Best Minted Peas Recipes

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.

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.

MINTED RICE WITH PEAS

Steps:

• 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.

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 SUGAR SNAP PEAS

Steps:

• In skillet, combine peas and apple juice; bring to a boil.
• Cover and cook on med for 2 minutes.
• Add mint and lemon, bring to a boil.
• Cook for 1 minute.
• Add butter and toss well.

GRILLED DUCK BREAST WITH MINTED PEAS

Steps:

• Shell the peas and set aside. Chop the mint and blend into the butter. Pat the duck dry with kitchen paper and place on the oiled rack of a grill pan (or place a small cake rack in a roasting pan). Use a long sharp knife to score the skin of the duck in a diamond lattice pattern. Sprinkle the skin with salt and dried herbs. (If you wish, the duck, peas and mint butter can now be covered and set aside in a cool place for a couple of hours until ready to cook).
• Preheat the grill to very hot. Grill the duck breasts skin-side up for 10 minutes (watch carefully as you do this because the hot fat can splatter) until the skin is browning and has yielded most of its fat - carefully pour this off and reserve for roasting potatoes. Turn the duck over and grill on the flesh side for 5-10 minutes, depending on how rare you like the meat. Turn off the heat and allow the duck to rest while you prepare the peas.
• Cook the peas in boiling salted water for 3-5 minutes or until the peas are just tender and still bright green. Drain in a colander and return to the hot pan with the mint butter. Toss the peas until evenly coated with the butter.
• Serve the duck breasts whole or sliced with the minted peas, accompanied by buttered new potatoes.

RICE AND MINTED PEAS

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
• Wash, dry and chop mint.
• One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.

MINTED BULGUR WITH PEAS

Steps:

• Cover bulgur with hot water and allow to stand for 30 minutes. Drain thoroughly, squeezing out additional water with hands.
• Cook the fresh peas in boiling water for 1 minute and drain. Or defrost frozen peas but do not cook.
• Combine peas with bulgur and remaining ingredients except for yogurt. Then stir in yogurt to coat thoroughly.

MINTED SUGAR SNAP PEAS

Steps:

• In a large nonstick skillet, heat oil over medium high heat.
• Add sugar snap peas, green onions and water. Cook, shaking skillet occasionally for 3 to 5 minutes, until peas are bright green and tender-crisp and water evaporated.
• Add mint or serve without. Add salt and pepper if necessary. Serve at once.

MINTED SUGAR SNAP PEAS

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add snap peas; cover and cook for 1-2 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In the same skillet, saute the peas, onions, garlic, salt and pepper in oil until crisp-tender. Sprinkle with mint.

MINTED SUGAR SNAP PEAS

Steps:

• In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through. Sprinkle the peas with the remaining 1 tablespoon mint.

PRAWNS WITH MINTED PEAS AND RICE

Steps:

• If using frozen prawns, start by letting them sit in a bowl of warm water.
• Cook rice according to packet instructions.
• While the rice cooks, shell and de-vein the prawns (if necessary).
• Split the leek lengthways, and then slice thinly.
• Tip the leeks into a colander, wash and shake dry.
• Pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
• When the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
• Add the peas and chicken stock.
• Cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
• Add the prawns and cook for two to three minutes until they are pink and cooked through.
• Stir in the rest of the mint.
• Adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
• Place the rice in a dish, put the prawn mixture on top and serve.

LITTLEMAFIA'S MINTED PEAS

Steps:

• Cook peas in simmering water with mint sprigs till tender.
• Drain.
• Return to pan and toss in fresh mint.

MINTED PEAS AND WAX BEANS

Steps:

• Bring a large pot of salted water to a boil.
• Add the peas and beans and cook until crisp-tender, 3 to 4 minutes.
• Drain.
• Heat the oil and butter in a large skillet over medium heat.
• Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes.
• Remove from heat, add the mint, and toss well.

BUTTERNUT SQUASH WITH MINTED GREEN PEAS (BUTTERNUT SQUASH AMERICAINE)

Steps:

• Preheat oven to 275 degrees.
• Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
• Brush the rims and cavity of each squash with the melted butter.
• Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
• Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.

HEALTHY FAST AND EASY MINTED SUGAR SNAP PEAS

Steps:

• Wash and chop the tips off the sugar snaps.
• Put 2.5 cm (1 inch) water in a saucepan put in the sugar snaps and bring to the boil -- boil on the highest heat for 1 minute.
• Drain, add all the mint to the sugar snaps and toss well.
• Serve this immediately.

MINTED PEAS AND RICE WITH FETA

Steps:

• Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

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.