Peas And Carrots With Mint Recipes

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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 :

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL



Glazed Fresh Peas and Carrots with Mint and Dill image

Categories     Sauce     Side     Mint     Pea     Carrot     Spring     Kosher     Dill     Simmer     Boil

Yield Serves 4

Number Of Ingredients 7

2 thin carrots
1 cup thinly sliced Vidalia onion
1 1/2 tablespoons unsalted butter
Kosher salt
2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod)
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh dill leaves

Steps:

  • Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
  • Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
  • Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
  • Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
  • Transfer to a serving bowl and top with mint and dill.

SNAP PEAS WITH MINT



Snap Peas With Mint image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 pound sugar snaps or snow peas
Salt and freshly ground pepper to taste
4 plum tomatoes, about 3/4 pound, cored
2 tablespoons butter
1 tablespoon shredded fresh mint
2 teaspoons lemon juice

Steps:

  • Pluck off and discard the end of each pea pod.
  • Bring enough water to boil to cover the peas. Add salt to taste.
  • Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
  • Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
  • Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams

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.

GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT



Green Sugar Snap Peas and Carrots With Fresh Mint image

Provided by Pierre Franey

Categories     easy, quick, one pot, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

1/2 pound Sugar Snap peas
4 carrots, about 1/2 pound
3 tablespoons butter
3 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste

Steps:

  • Trim off and discard the tips of the peas.
  • Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
  • Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
  • Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

GLAZED CARROTS WITH PEAS



Glazed Carrots With Peas image

A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium sized carrots, peeled
1/4 cup butter
1/4 cup sugar
1 tablespoon fresh mint leaves
2 lbs peas (fresh is best, but frozen is fine)
butter
salt and pepper, to taste

Steps:

  • Cook carrots until crisp tender; drain, cool and cut into strips or coins.
  • Melt butter; add sugar and mint leaves.
  • Cook carrots in this mixture until tender and glazed.
  • Cook peas lightly; drain and season with butter, salt and pepper.
  • Turn peas into hot serving dish and surround with glazed carrots.

Nutrition Facts : Calories 242.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 87.1, Carbohydrate 35.6, Fiber 9.4, Sugar 19, Protein 8.5

FUSILLI WITH CARROTS, PEAS, AND MINT



Fusilli with Carrots, Peas, and Mint image

Categories     Food Processor     Pasta     Quick & Easy     Mint     Pea     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 cup fresh bread crumbs
2 tablespoons olive oil
1/2 cup finely chopped shallot
1 cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli (twisted spaghetti) or fettuccine
1/4 cup minced fresh mint leaves

Steps:

  • In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

MINTY PEAS AND ONIONS



Minty Peas and Onions image

Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

2 large onions, cut into 1/2-inch wedges
1/2 cup chopped sweet red pepper
2 tablespoons vegetable oil
2 packages (16 ounces each) frozen peas
2 tablespoons minced fresh mint or 2 teaspoons dried mint

Steps:

  • In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

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