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Wow, peas! Now what?

For the first time, we successfully grew enough green peas that we have some left over after eating as many of them straight from the pods as we wanted. What are some vegetarian ways to prepare them without overwhelming their flavor? I can always cook them with butter and herbs, but what else can we do?

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  1. Freeze some! In the dead light of winter, you will be glad you did. Do baby peas as well.

    1. Petits pois a la Francaise, basically peas simmered with green onion and lettuce, a delicious if unlikely sounding combination, option to use stock, add herbs/garlic etc. Lots of recipes online.

      1. Mame Gohan - green peas with rice. It is a very delicately flavored dish that is especially good with fresh peas.

        1. They make a great hummus-style spread:

          http://www.epicurious.com/recipes/foo...

          I've also seen them blended with a bit of cream and herbs to make a tasty pasta sauce that can be fairly light if you don't go overboard with the cream and use a bit of stock and the pasta cooking water to get the consistency you want.

          1 Reply
          1. re: nickblesch

            Along these lines, pea pesto is an absolutely amazing summer treat. The key is to have slightly starchy peas (or at least I like them that way). Then add cheese and oil - parm & extra virgin olive oil are my choices but I imagine you can get pretty creative with this. Last night, I added fish sauce in addition to salt, but you can just add extra cheese (the cravaro parmesan I got ended up being so good that I couldn't bring myself to add to the peas so the fish sauce added the necessary umami edge). Garlic and nuts, per a traditional basil pesto, are optional.

            Spread on crusty, chewy toasted bread. Add a nice glass of vino.

            1. re: enbell

              Yes! I recently discovered this very recipe - we love it! I've made it twice in the past week.
              Added a little thyme and sauteed garlic and a teeny dash of brandy, plus some chicken stock powder for some added flavour. I think it at least needs the stock powder.