PEA CHAMP
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
- Meanwhile, place the peas and scallions in a small saucepan over medium heat, cover with the milk and add the sugar. Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or until peas are tender. Turn off the heat and let the milk sit.
- Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add the warm milk mixture. Beat in some of the butter, and season to taste with salt and pepper. Serve with remaining butter melting on top.
PEA AND SPRING ONION CHAMP
Make and share this Pea and Spring Onion Champ recipe from Food.com.
Provided by Um Safia
Categories Potato
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.
- Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.
- When cooked, drain all the water off, peel and mash with most of the butter while hot.
- Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.
- Add the parsley and take off the heat.
- Add the potatoes, keeping some of the milk back in case you don't need it all.
- Season to taste and beat until creamy and smooth, adding more milk if necessary.
- Serve piping hot with the remaining butter melting in the centre.
Nutrition Facts : Calories 431.2, Fat 16.9, SaturatedFat 10.5, Cholesterol 47, Sodium 155.9, Carbohydrate 60.3, Fiber 10, Sugar 6.7, Protein 12.2
POTATO, ONION AND PEA CHAMP RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and garlic and cook, stirring, until soft and fragrant, 1 1/2 minutes. Remove from the heat. Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste. Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot. This recipe yields 4 servings.
SPRING ONION, PEA, MINT, AND BRIE FRITTATA
Make and share this Spring Onion, Pea, Mint, and Brie Frittata recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat.
- Finely slice the spring onions, then chop the mint and slice the Brie. Stir the peas, mint and spring onions into the eggs with a little salt and pepper and pour into the hot pan.
- Cook for 3-4 minutes, moving the egg around a bit to ensure it is almost cooked.
- Top the mixture with the sliced brie and then put the pan until the grill for 4 minutes, until the cheese is melting and the edges are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 422, Fat 30.3, SaturatedFat 12.8, Cholesterol 422.1, Sodium 463.4, Carbohydrate 11, Fiber 3.5, Sugar 4.3, Protein 26.2
PEA & SPRING ONION TART
Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with nutmeg and spring onions
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h20m
Yield Cuts into 12 squares
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
- Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) - no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
- Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.
- Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.
Nutrition Facts : Calories 287 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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