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Fresh Peas And Water Chestnuts Recipe
|Pea pods||4 Pound (Makes About 4 Cups, 1 1/4 Pound Or 625 Gram When Shelled)|
|Unsalted butter||2 Ounce (60 Gram, 4 Tablespoon)|
|Chopped yellow onion||1 1⁄2 Ounce (1/4 Cup, 45 Gram)|
|Canned drained water chestnuts||10 Ounce, thinly sliced (1 1/2 Cup, 300 Gram Well Drained Water Chestnuts)|
|Water||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Salt||1 Teaspoon (1/2 Teaspoon, Plus For Seasoning)|
|Finely chopped fresh mint||1 Tablespoon (Finely Minced)|
|Double cream||2 Fluid Ounce (1/4 Cup, 60 Milliliter Heavy Cream)|
Serving size: Complete recipe
Calories 1585 Calories from Fat 705
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 29.9 g149.3%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 2047.8 mg85.3%
Total Carbohydrates 172 g57.3%
Dietary Fiber 56.7 g226.9%
Sugars 72.6 g
Protein 56 g111.1%
Vitamin A 435.5% Vitamin C 1827.6%
Calcium 83.2% Iron 229.9%
*Based on a 2000 Calorie diet
In a saucepan over medium heat, melt 2 tablespoons of the butter.
Add the onion and saute gently until translucent, about 2 minutes.
Add the water chestnuts and cook, stirring, about 2 minutes.
In another saucepan combine the water, the remaining 2 tablespoons butter and the salt.
Bring to a boil and add the peas.
Cover and cook until just tender, 2-3 minutes.
Meanwhile, return the saucepan with the onions and water chestnuts to medium-low heat.
Add the mint and cream and stir until heated through.
When the peas are tender, drain well and combine with the onions, water chestnuts and cream.
Season to taste with salt, transfer to a warmed serving dish and serve.