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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 4 servings |
||
| Calories 198 | ||
| Calories from Fat 107 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 87mg | 3% | |
| Potassium 286mg | 8% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 7.5g | ||
| Protein 6.3g | 12% | |
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Sweet English Peas
By: truebrit
Feb 3, 2005
A traditional English recipe. Use either new, small peas, or small frozen peas. This is wonderful served as part of an English Sunday roast dinner! Another gem from Great British Cooking.
SERVES 4
Ingredients
- 1 lb tiny peas
- 2 ounces butter
- 1 tablespoon chopped fresh mint or 1 teaspoon dried mint
- 1 teaspoon sugar
- salt and pepper, to taste
Directions
1
Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions).2
Drain, and set aside.3
In another saucepan, heat the butter, and add the peas, mint and sugar.4
Cook over low heat for 2 minutes, tossing to mix.5
Add salt and pepper to taste, and serve.
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- Course > Side Dishes
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: KLHquilts
On Oct 6, 2008
I was looking for a quick and easy way to fix peas to go with meatloaf, and this hit the spot perfectly. I had some Penzey's dried spearmint on hand, and it made for an absolutely delicious light sauce. What a wonderful discovery!
From: PaulaG
On Aug 7, 2005
This is a great way to dress up frozen peas. I microwaved the peas and then added the additional ingredients and returned to the microwave for an additional minute. Served these with Garlic Red Mashed Potatoes Garlic Red Mashed Potatoes and Terrific Meat Loaf Terrific Meatloaf.
From: Evie*
On Jun 2, 2005
We have peas quite a lot in my house..sometimes I buy minted peas but these are so much nicer..I used dry mint and splenda instead of the sugar. Great recipe.
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