The Best Butter Peas (Cooked from Frozen)

butter peas sprinkled with parsley on a green kitchen cloth.

4.56 from 9 votes

The Best Butter Peas (Cooked from Frozen)

These vibrant butter peas make the perfect side dish! This quick and easy recipe requires no defrosting – the peas go straight from the freezer to the pan.

Prep Time2

Cook Time7

Total Time7

Course: Side Dishes

Cuisine: American, German

Servings: servings

Calories: 116kcal

Author: Adina

Equipment

Saucepan

Ingredients

1 shallot or ½ a small onion
2 tablespoons butter salted or unsalted
1 lb peas frozen, 450 g
¼ cup water or vegetable broth, 60 ml, Note 2
fine sea salt and freshly ground black pepper
small bunch of parsley or dill

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 / 450 g + 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 + small bunch of parsley or 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.

Nutrition