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Peas with Cream and Mint Recipe
|Unshelled peas||4 Pound, shelled to make 4 cups|
|Water||1⁄3 Cup (5.33 tbs)|
|Fresh mint sprigs/1 teaspoon dried mint||2|
|Saffron/Ground turmeric||1⁄8 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Calories 351 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.5%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 38.2 mg
Sodium 88.2 mg3.7%
Total Carbohydrates 44 g14.8%
Dietary Fiber 15.5 g61.9%
Sugars 17.2 g
Protein 17 g33.8%
Vitamin A 55.2% Vitamin C 202.3%
Calcium 9.2% Iron 25%
*Based on a 2000 Calorie diet
Add the peas, water, salt (no pepper is needed) and mint.
Simmer covered over low heat for about 10 minutes or until tender.
If the peas look soupy, cook without a cover to allow the pan liquid to evaporate.
Remove the mint from the cooked peas.
While the peas are cooking, stir the saffron or turmeric into the cream.
Whip just a little and fold into the cooked peas.