PEAS WITH SHALLOTS AND PANCETTA
Steps:
- Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
CREAMED PEAS WITH FRIED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
- Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.
- Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
- Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots.
PEAS WITH ROASTED SHALLOTS
This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
- Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.
Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium
PEAS WITH SPINACH AND SHALLOTS
Steps:
- Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
- Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
PEAS WITH SPINACH AND SHALLOTS
Make and share this Peas With Spinach and Shallots recipe from Food.com.
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
- Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
PEAS WITH SHALLOTS & LETTUCE
Add sophistication to your Sunday lunch with this smart, veggie side
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.
Nutrition Facts : Calories 105 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.15 milligram of sodium
ROASTED SNAP PEAS WITH SHALLOTS
Make and share this Roasted Snap Peas With Shallots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees F.
- Toss peas, shallot, oil, salt and pepper in a medium bowl.
- Transfer to a baking sheet and spread in a single layer.
- Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes.
- Serve warm, sprinkled with bacon if desired.
Nutrition Facts : Calories 63.2, Fat 2.6, SaturatedFat 0.4, Sodium 147.1, Carbohydrate 9.8, Fiber 3.6, Sugar 1.8, Protein 2.3
SWEET PEAS WITH SHALLOTS AND GEM LETTUCE
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.
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PARMESAN PEAS AND SHALLOTS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 9Category Side DishCuisine AmericanTotal Time 15 mins
- In a large skillet, heat olive oil over medium high heat. Add the shallots and garlic, and cook until they are tender and slightly brown, about 5 minutes.
- Add the fresh or frozen peas to the skillet (you do not need to thaw the frozen peas beforehand), and cook for another 5-7 minutes or until the peas are tender.
- Remove from heat and stir in the freshly grated parmesan. Season with salt and pepper to taste. Enjoy!
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