Fast Buttery Peas
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 1 shallot, minced1 teaspoon minced fresh thyme leaves 1 clove garlic, minced1 pound frozen peas (3 cups)2 teaspoons sugar
Before You Begin
Do not thaw the peas before adding them to the skillet.
Instructions
- Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, thyme, and garlic and cook until softened, about 2 minutes. Stir in the peas and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.
Yield
Serves 4Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme leaves
1 clove garlic, minced
1 pound frozen peas (3 cups)
2 teaspoons sugar
Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme leaves
1 clove garlic, minced
1 pound frozen peas (3 cups)
2 teaspoons sugar
Ingredients
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme leaves
1 clove garlic, minced
1 pound frozen peas (3 cups)
2 teaspoons sugar
Before You Begin
Do not thaw the peas before adding them to the skillet.
Instructions
- Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallot, thyme, and garlic and cook until softened, about 2 minutes. Stir in the peas and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.
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