These buttered peas are one of the simplest green pea side dishes. The peas go straight from the freezer into the pan, so there is no need to defrost them first.
Butter, a small onion or shallot, and a few minutes on the stove are all you need to make today's buttered peas. The peas stay bright green and tender, not mushy, and this is one of those easy vegetable sides that fits almost any meal.
I make these often, just like my Romanian Pea and Chicken Stew or other simple pea dishes such as Pea and Asparagus Risotto or Pea Frittata. They all use basic ingredients and are the kind of food I come back to again and again.
Ingredients: 4 + salt & pepper | Prep Time: 2 minutes | Cook Time: 7 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Sweet peas: I always use a bag of frozen peas for this recipe.
- You can use either baby peas, also known as petite peas, or regular peas. Both sorts are perfect. Petite peas are slightly more tender, so they might be ready one minute earlier.
Dill or parsley: Fresh or frozen (not dried). I prefer dill. If you like the pea and dill combination, try these Greek Peas and Potatoes.
Other ingredients: Shallot or half of a small onion, butter, and broth.
See the recipe card for full information on ingredients and quantities.
How to cook frozen peas in butter?
Step #1: Melt the butter in a pan. Add the shallot and cook for a few minutes until soft.
Step #2: Add the frozen peas straight from the freezer and stir to coat them in butter. Cook until the peas are hot and tender, about 5-7 minutes. Season.
Additions
You can easily change the flavour depending on what you have:
- Fresh herbs like mint, parsley, thyme, or dill
- A little garlic sautéed in the butter first
- Grated Parmesan before serving
- Lemon zest or red pepper flakes
- Crumbled bacon or pancetta
- A splash of cream or a little cheese sauce for a richer version
Storage and leftovers
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave with a small splash of water or a bit more butter.
Use the leftovers: You can also add leftovers to soups, stews, risotto, fried rice, pasta dishes, or even mashed potatoes.
Tips
No need to thaw or boil the peas first.
Don't overcook them or they lose their colour and texture.
Use medium heat so the butter doesn't brown too quickly.
Recipe FAQs
Cook them just until hot and tender. Keep the heat moderate and don't overcook.
Yes, but they are best fresh. Reheat gently so they don't overcook.
Yes, replace butter with olive oil or a vegan butter alternative.
What to serve with them?
Buttered peas are a simple side dish that works with many main courses. They go especially well with chicken, fish, pork, or beef, and also fit nicely into simple everyday meals with potatoes or rice.
Do you like this recipe?
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Buttered Peas (Cooked from Frozen)
Equipment
- Saucepan
Ingredients
- 1 shallot or ½ a small onion
- 2 tablespoons butter salted or unsalted
- 1 lb peas frozen
- ¼ cup water or vegetable broth, Note 2
- fine sea salt and freshly ground black pepper
- a small bunch of dill or parsley, you can use frozen
Instructions
- Chop the shallot or the onion very finely.1 shallot
- Sauté: Melt the butter in a saucepan and sauté the shallot until translucent and softer, about 2-3 minutes. It should not get brown.2 tablespoons butter
- Cook: Add the peas, water, broth, and a tiny pinch of salt. Stir and bring to a boil. Cover the saucepan, leaving a small crack open, lower the heat, and simmer the peas for about 3-4 minutes or until cooked to your liking. Do not overcook.1 lb peas + ¼ cup water
- Check the salt, add freshly ground black pepper, and sprinkle with the chopped parsley. Serve immediately.fine sea salt and freshly ground black pepper + a small bunch of dill
Notes
- Peas: Baby peas, also known as petite peas or regular peas. Both sorts are perfect for this recipe. Petite peas are slightly more tender, so they might be ready one minute earlier; check.
- Vegetable or chicken broth or water: You will need a small amount of liquid; if it's a light broth or plain water, it's up to you. Just adjust the taste accordingly at the end; the broth contains salt.
mjskitchen says
You know...I haven't made a bowl of peas in ages. In fact, it's been so long that I wouldn't know how to make them, until now. These peas look quite tasty and I love the shallot flavor and so glad to see it in the recipe.
Monica says
Yes, I love peas! I am never without bags in my freezer and I eat it almost everyday. I love your simple side dish and it looks beautiful - perfect for a spring meal. : )
Roland says
In my eyes perfect fitting colours. Such beautyfull photos