Glazed Peas And Potatoes With Mint Recipes

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GLAZED PEAS AND POTATOES WITH MINT



Glazed Peas and Potatoes with Mint image

My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.

Provided by ChefBillT

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 8

Number Of Ingredients 7

2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

Steps:

  • Put peas in a bowl.
  • Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  • Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  • Stir in parsley and mint.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g

PEAS AND CARROTS WITH MINT



Peas and Carrots with Mint image

If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.-Margie Snodgrass, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 6

4 large carrots, julienned
3 tablespoons butter
1/2 pound sugar snap peas
1 to 2 tablespoons finely chopped fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.

Nutrition Facts :

MINTED PEAS



Minted Peas image

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

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.

NEW POTATOES WITH PEAS AND MINT



New Potatoes With Peas and Mint image

This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.

Provided by Kittencalrecipezazz

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small red potatoes (unpeeled and skins washed)
2 tablespoons white wine vinegar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2-1 teaspoon fresh ground black pepper (or to taste)
4 tablespoons olive oil
1 1/4 cups frozen baby peas, thawed
1 green onion, finely chopped
1/3 cup chopped fresh mint leaves

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.

Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8

PEAS AND POTATOES WITH MINT



Peas and Potatoes with Mint image

When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

1 pound small red potatoes, halved
Salt and pepper
1 cup shelled English peas
1/2 pound snap peas, halved crosswise
1/4 pound snow peas, halved crosswise
2 tablespoons unsalted butter, room temperature
1/2 teaspoon grated lemon zest plus 2 teaspoons juice
2 tablespoons chopped fresh mint leaves

Steps:

  • In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.

Nutrition Facts : Calories 195 g, Fat 6 g, Fiber 6 g, Protein 7 g, SaturatedFat 4 g

GLAZED PEAS AND POTATOES WITH MINT



Glazed Peas and Potatoes with Mint image

My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.

Provided by ChefBillT

Categories     Green Pea Side Dishes

Time 20m

Yield 8

Number Of Ingredients 7

2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

Steps:

  • Put peas in a bowl.
  • Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  • Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  • Stir in parsley and mint.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g

BOILED POTATOES WITH BUTTER AND MINT



Boiled Potatoes With Butter and Mint image

The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."

Provided by Julia Moskin

Categories     quick, vegetables, side dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 7

1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper

Steps:

  • In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
  • Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
  • Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams

MINT-PEAS MASHED POTATOES



Mint-Peas Mashed Potatoes image

From Marie-Josée Taillefer. I haven't try it but I think it's delicious and healty because of the green.

Provided by Boomette

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 russet potatoes
1/2 cup milk or 1/2 cup cream
1 cup frozen peas
1/3 cup of fresh mint, chopped
4 tablespoons butter
salt and pepper

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.

Nutrition Facts : Calories 314.5, Fat 13, SaturatedFat 8.1, Cholesterol 34.8, Sodium 167.6, Carbohydrate 43.8, Fiber 6.7, Sugar 3.3, Protein 7.4

POTATO SALAD WITH MINT AND PEAS



Potato Salad with Mint and Peas image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Mint     Pea     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

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.

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