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Our Minted Peas with Lemon and Shallots is an easy bright side dish, that packs a ton of flavor and comes together in a snap!
They go terrifically with fish, lamb, chicken, and beef alike. Here we served them with Wild Alaskan Salmon en Croute. The fresh mint and lemon highlights the flavor of the peas and makes them shine.
carte du jour
Should I use Fresh or Frozen Peas?
English peas, also known as shell peas and garden peas, have a small window of availability popping up in gardens and markets in late Spring and early Summer. Shining especially bright in the month of May when they reach their zenith.
In the off season, don’t hesitate to purchase frozen peas. They’re the best alternative when fresh aren’t available.
Prepare the Peas
- Fresh peas: Fill a large heavy-bottomed saucepan half full with water and 2 tsp Kosher sea salt and bring to a boil. Drop the peas into the boiling water and cook until al dente, 2-3 minutes. Start your timer immediately and drain into a fine-meshed strainer once done. Pour out onto paper towels to drain.
- Frozen peas:Put them into a fine-meshed strainer and run under cold water for a couple of minutes until they are almost thawed. Pour out onto paper towels to drain.
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How to Make Minted Peas with Lemon and Shallots
5 from 1 vote
Minted Peas with Lemon and Shallots
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Our Minted Peas with Lemon and Shallots are an easy bright side dish, that pack a ton of flavor! And come together in a snap. They go terrifically with fish, lamb, chicken, and beef alike.
Category:Side Dish
Cuisine:Northern England
Keyword:Minted Peas with Lemon and Shallots
Servings: 4 servings
Author: Mean Green Chef
Ingredients
- 2cups (300 grams)shelled peasfresh or frozen
- 2 Tablespoonsbutter
- 1shallotfinely diced
- 1/4cup (60 ml)heavy cream
- 2Tablespoonsfresh mintfinely chopped
- 1/2teaspoongrated lemon zest
- Kosher sea saltto taste
- freshly cracked black pepperto taste
Instructions
Prepare the peas, see instructions above for fresh and frozen.
Melt the butter in the heavy-bottomed saucepan over medium-low heat. Add the finely diced shallots and sauté until softened, about 3 minutes. Combine the cream, half of the mint, lemon zest, dash of Kosher sea salt, and freshly cracked black pepper into the softened shallots.
Bring the mixture to a bubble and cook stirring with a flat-bottomed wooden spoon until it begins to thicken about 2 minutes. Add the peas and stir until they're warmed through and coated with sauce about 1 minute. Remove from the heat, taste and season with additional salt and pepper if needed. Garnish with mint and serve.
Recipe Notes
- Prep time is approximate.
Be sure to check out our Wild Alaskan Salmon en Croute, perfect for an intimate dinner for 2 or a dinner party for 8!
Be sure to check out our other side dish ideas!
- Steakhouse Potato Stacks with Rosemary
- Instant Pot Butternut Squash with Thyme
- Red Cabbage and Carrot Slaw
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Angela
Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.
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2 comments
Tricia SnowNovember 6, 2019 - 1:21 pm
I love peas…. this looks amazing!
Reply
AngelaNovember 7, 2019 - 1:34 pm
Thank you, Tricia and it’s such an easy side dish to make too! 🙂
Reply
