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
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- February/March 2006