Butter Smashed Peas With Radishes Recipes

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SMASHED BUTTERY PEAS



Smashed Buttery Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

BRAISED RADISHES AND SUGAR SNAP PEAS



Braised Radishes and Sugar Snap Peas image

Categories     Pea     Radish     Spring     Kosher     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 6

1 pound sugar snap peas, ends trimmed, halved crosswise
4 tablespoons unsalted butter
3 dozen round red radishes, trimmed of greens and halved
Pinch of kosher salt
Pinch of sugar
1/2 cup vegetable stock (page 191) or water

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.
  • Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. Serve immediately.

SMASHED PEAS WITH MINT BUTTER



Smashed Peas With Mint Butter image

This is a Gourmet Magazine recipe which is a variation on "mushy peas", a beloved British street food. Posted for ZWT 8.

Provided by DailyInspiration

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 (10 ounce) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2 inch cubes and softened
1/3 cup of fresh mint, finely chopped
3 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
  • While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
  • Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.

SAUTEED RADISHES AND SUGAR SNAP PEAS



Sauteed Radishes and Sugar Snap Peas image

Categories     Vegetable     Side     Sauté     Easter     Radish     Spring     Sugar Snap Pea     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 3

3 1/2 pounds sugar snap peas, strings removed
6 tablespoons (3/4 stick) butter
20 radishes (from 2 bunches), sliced 1/8 inch thick

Steps:

  • Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
  • Transfer vegetables to bowl; serve.

SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL



Sauteed Radishes and Sugar Snap Peas with Dill image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Orange     Radish     Shallot     Dill     Sugar Snap Pea     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill

Steps:

  • This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

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