Buttered Peas (Cooked from Frozen)
Buttered peas made from frozen peas. No defrosting needed, just a quick stovetop side dish ready in minutes.
Servings: 4 servings
Calories: 116kcal
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.
Nutrition
Serving: 1/4 of the dish | Calories: 116kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 243mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 10947IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg