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Buttery Sauteed Peas

Buttery Sauteed Peas

Peas Sauteed with Shallot, Garlic and Butter

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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.

Allergens:Milk

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 conflict 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.

Preparation Time15 minutes
Difficulty levelMedium
Ingredients
serving amount
4
6
8
10
Ingredientsarrow down iconarrow down icon
serving amount
4
6
8
10

360 grams

Peas

½ unit(s)

Lemon

1 unit(s)

Shallot

1 unit(s)

Garlic Clove

30 grams

Butter

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1130 kJ
Energy (kcal)270 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate43 g
of which sugars23.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.