Skip to content

Side

Buttered Peas with Mint

Sweet peas warmed with butter, shallot and fresh mint: the classic spring partner for lamb, ready in 15 minutes.

⏱ 15 min (5 min prep, 10 min cooking) 🍽 Serves 6 · about ½ cup quickbudgetkid friendly vegetariangluten free

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 1 lb Frozen peas, or shelled fresh peas
  • 2 tbsp Butter, unsalted
  • 1 Shallot, minced
  • ΒΌ cup Water
  • 2 tbsp Fresh mint, chopped
  • Β½ tsp Table salt
  • 1 tsp Lemon juice (bottled)

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: saucepan.

  1. Melt the butter in the pan and cook the shallot until soft, 2 minutes.
  2. Add the peas and water, cover, and cook 4 to 5 minutes, until hot and bright green.
  3. Stir in the mint, salt and lemon juice.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days.
πŸ§’ With kidsKids can tear the mint.
Dairy-free swapUse olive oil.

Goes well with

πŸ‘ Garlic and Rosemary Roast Leg of Lamb

Good to know

Cooking Fats Compared Salted vs. unsalted butter Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.