Buttery Sauteed Peas
Peas Sauteed with Shallot, Garlic and Butter
Green garden peas are a vibrant addition to any dish, and this recipe sees them sauteed with plenty of butter to make it a truly special side. Fried gently with shallot, garlic and a dash of lemon juice, these are anything but ordinary peas.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
360
Peas
½
Lemon
1
Shallot
1
Garlic Clove
30
Butter
(Contains Milk)
Nutritional information
Instructions
10-15 mins before ready to serve, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Put a large frying pan on medium-high heat and add the butter (see ingredients for amount). Allow it to melt, then add the shallot and cook until softened, 3-4 mins, stirring. Add the garlic and stir-fry until fragrant, 1 min. Then add peas and cook, stirring, until piping hot, 2-3 mins. Squeeze in a little lemon juice, season with salt and pepper and remove from the heat. Cover with a lid to keep warm.
