Minted peas

Minted peas
Minted peas

Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.

These minted peas are a great (and super easy) way to dress up frozen peas, and the lemon zest and fresh mint give the peas a great spring-y flavor. But I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!

Minted peas
Serves 3 (1/2 cup each)
By Jane and Michael’s Gourmet Extravaganza

  • 2 Tbsp unsalted butter
  • 2 Tbsp minced shallot or red onion
  • 1/4 cup heavy cream
  • 8-10 chopped fresh mint leaves (divided)
  • Zest of half a lemon (about 1 to 1.5 tsp)
  • 1/4 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 1 1/2 cups frozen peas

Melt 2 Tbsp butter in a small saucepan. Add the minced shallot (or red onion) and saute until softened, about 3 minutes. Stir in the heavy cream, 4-5 chopped mint leaves, lemon zest, salt, and pepper. Bring to a boil and simmer for 2-3 minutes until thickened slightly.

Stir in the frozen peas and simmer for 6-8 minutes, or until the peas are cooked and heated through. Season with additional salt and pepper to taste.

Transfer the minted peas to a serving dish. Garnish with the remaining 4-5 chopped mint leaves and serve immediately.

Pairs well with:
Roasted leg of lamb

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