Minted Peas & Shallots

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From: EatingWell Magazine May/June 1998

Peas are high in fiber and a good source of other nutrients. They're also one of our favorite harbingers of spring. Whether you shell your own straight from the garden or go for the convenience of frozen, these sweet minted peas are a celebration of the earth turning green again.

Ingredients 4 servings

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  • 2 teaspoons canola oil
  • 1/2 cup chopped shallots
  • 3 cups fresh or frozen peas, (see Tip)
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • Pinch of sugar
  • 2 tablespoons shredded fresh mint
  • 1 teaspoon butter
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and pepper and serve.
  • Tip: One pound of peas in the pod yields 1 cup of shelled peas.

Nutrition information

  • Per serving: 127 calories; 4 g fat(1 g sat); 5 g fiber; 18 g carbohydrates; 7 g protein; 65 mcg folate; 3 mg cholesterol; 6 g sugars; 0 g added sugars; 2452 IU vitamin A; 20 mg vitamin C; 36 mg calcium; 2 mg iron; 323 mg sodium; 286 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 vegetable, 1/2 fat

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