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Minted Peas & Shallots

:  May/June 1998, The Essential EatingWell Cookbook (2004)

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Peas are high in fiber and a good source of other nutrients. They're also one of our favorite harbingers of spring. Whether you shell your own straight from the garden or go for the convenience of frozen, these sweet minted peas are a celebration of the earth turning green again.


Minted Peas & Shallots Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons canola oil
  • 1/2 cup chopped shallots
  • 3 cups fresh or frozen peas, (see Tip)
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • Pinch of sugar
  • 2 tablespoons shredded fresh mint
  • 1 teaspoon butter
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and pepper and serve.

Tips & Notes

  • Tip: One pound of peas in the pod yields 1 cup of shelled peas.

Nutrition

Per serving: 141 calories; 4 g fat ( 1 g sat , 1 g mono ); 4 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 232 mg sodium; 241 mg potassium.

Nutrition Bonus: Vitamin C (80% dv), Vitamin A (25% dv),

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 vegetable, 1/2 fat


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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Diabetes appropriate
Low calorie
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Style/Theme
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
May/June 1998
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