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Creamy Minted English Peas

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A quick and easy classic side dish featuring tender English peas in a silky butter sauce with fresh mint and a hint of lemon juice, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 12 oz (340 g) English peas, fresh or frozen
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 small shallot, finely diced
  • 1 clove garlic, minced (optional)
  • 2 tablespoons heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. If using fresh peas, shell and blanch in boiling salted water for 2 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking. Frozen peas can be used straight from the bag without thawing.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add diced shallot and cook for 2-3 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the peas and cook for 1-2 minutes to warm through, stirring gently.
  4. Lower heat and add the heavy cream along with the remaining tablespoon of butter. Stir until the butter melts and the cream coats the peas with a silky sheen. Season with salt and freshly ground black pepper to taste.
  5. Remove from heat and fold in the chopped fresh mint and lemon juice. Taste and adjust seasoning if needed.
  6. Serve immediately in a warm serving bowl.

Notes

Do not skip the lemon juice as it brightens the flavors and cuts the richness. Avoid overcooking peas to maintain their bright color and tender snap. Use fresh mint for best flavor; if using dried mint, reduce quantity. For a dairy-free version, substitute butter with vegan margarine or olive oil and heavy cream with coconut or cashew cream. Reheat leftovers gently with a splash of cream or butter to restore creaminess.

Nutrition

Keywords: creamy minted peas, English peas recipe, easy side dish, buttered peas, fresh mint peas, quick vegetable side

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