Sweet Pea Mash
From EatingWell: February/March 2006
Brighten up your plate with this brilliant-green puree. Serve with roasted jumbo shrimp or garlic-rubbed lamb chops.
- 3 1/3 cups frozen peas, (1 pound)
- 3 tablespoons water
- 1/4 teaspoon salt
- 2/3 cup reduced-fat sour cream
- 1/4 teaspoon white pepper
- 1/4 cup minced scallion greens, or chives
- 2 slices bacon, cooked and crumbled
- Heat peas, water and salt in a medium saucepan over medium-high heat, stirring often, until the peas are heated through, 6 to 10 minutes. Transfer to a food processor; pulse with sour cream and pepper until a chunky puree forms. Pulse in scallion greens (or chives) and bacon.
Per serving: 164 calories; 6 g fat (3 g sat, 2 g mono); 19 mg cholesterol; 19 g carbohydrates; 9 g protein; 7 g fiber; 320 mg sodium; 214 mg potassium.
Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (25% dv), Folate (19% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1.5 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Type of Dish
- Side dish, vegetable
- February/March 2006