BUTTERY PEAS RECIPES

Name: Buttery Peas and Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2-1/2 cups baby carrots, halved lengthwise; 2 tablespoons butter; 1-1/2 cups frozen peas; 2 tablespoons water; 1 teaspoon sugar; Salt and pepper to taste

BUTTERY PEAS AND CARROTS RECIPE: HOW TO MAKE IT

Buttery Peas and Carrots Recipe: How to Make It image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 3g protein.

BUTTERY LADY PEAS RECIPE | MYRECIPES

Buttery Lady Peas Recipe | MyRecipes image

No summer veggie plate is complete without Buttery Lady Peas.

Provided by Robby Melvin

Total Time 55 minutes

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 cups fresh lady peas
¼ yellow onion
2 garlic cloves, crushed
1 teaspoon kosher salt
6 fresh thyme sprigs
4 fresh flat-leaf parsley sprigs
Kitchen string
2 tablespoons butter
3 green onions, sliced
3 tablespoons coarsely chopped fresh basil leaves
Black pepper

Steps:

Bring first 4 ingredients and 1 qt. water to a boil in a large saucepan over high heat. Tie together thyme and parsley with kitchen string. Reduce heat to low; add herb bundle, and simmer, stirring occasionally, 25 to 30 minutes or until peas are just tender. Drain peas, reserving 1/4 cup cooking liquid.
Melt butter in a medium skillet over medium heat. Stir in peas and reserved cooking liquid; cook 2 minutes. Discard herb bundle and onion wedge. Stir in green onions and basil. Add pepper to taste. Serve immediately.

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