Smashed Buttery Peas Recipes

SMASHED BUTTERY PEAS

Smashed Buttery Peas image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

MASHED PEAS

Mashed Peas image

A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!

Provided by Ella

Categories Side Dish Vegetables Green Peas

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 (16 ounce) package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
salt and pepper to taste

Steps:

Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 18 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 118.4 mg, Sugar 9.3 g

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

Ingredients

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.

SMASHED PEAS WITH MINT BUTTER

Smashed Peas with Mint Butter image

Categories Herb Vegetable Vegetarian Quick & Easy Mint Pea Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

4 (10-oz) 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 finely chopped fresh mint
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper

Steps:

Cook peas with water and 1/2 teaspoon 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 teaspoon salt until combined well.
Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

BUTTERED SNAP PEAS

Buttered Snap Peas image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

BUTTER-SMASHED PEAS WITH RADISHES

Butter-Smashed Peas with Radishes image

These butter-smashed green peas are served with sauteed radishes for a quick and easy side dish.

Provided by VirginiaWillis

Categories Bean and Pea Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

12 ounces frozen green peas
1 tablespoon butter
1 cup thinly sliced radishes
1 tablespoon chopped fresh mint
1 teaspoon grated Parmesan cheese, or to taste
salt and ground black pepper to taste

Steps:

Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 117.3 mg

SMASHED PEAS AND RICOTTA

Smashed Peas and Ricotta image

Make and share this Smashed Peas and Ricotta recipe from Food.com.

Provided by Mercy

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 small onion, finely chopped
2 cups frozen green peas
1 cup ricotta cheese
1/4 cup chopped fresh parsley leaves
1 lemons, zest of or 1 teaspoon lemon extract
salt and pepper, to taste

Steps:

Heat the oil in a pan over medium heat.
Add the butter and onion and saute onion for 2 minutes.
Add the frozen peas and stir the peas to heat them through and allow their water to evaporate.
Once the peas are heated, add the ricotta and parsley to the pan and smash cheese everything together.
Add the lemon zest or extract, season with salt and pepper and serve.

Nutrition Facts : Calories 222.8, Fat 14.5, SaturatedFat 7.5, Cholesterol 39, Sodium 155.2, Carbohydrate 12.9, Fiber 3.3, Sugar 4.5, Protein 10.9

SMASHED MINTED PEAS

Smashed minted peas image

Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips

Provided by Barney Desmazery

Categories Side dish

Time 30m

Number Of Ingredients 5

Ingredients

25g butter
1 shallot, peeled and roughly chopped
200ml vegetable or chicken stock
400g frozen peas
small handful of mint leaves, chopped

Steps:

Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

SMASHED POTATOES AND PEAS

Smashed Potatoes and Peas image

Categories Milk/Cream Garlic Potato Vegetable Side Quick & Easy Pea Thyme Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 cup whole milk
1 lb large red boiling potatoes (about 4), scrubbed well and cut into 1-inch pieces
2 garlic cloves, quartered
2 (4-inch) sprigs fresh thyme
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 (10-oz) package frozen peas (not thawed)
2 tablespoons unsalted butter

Steps:

Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.

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