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delicious uses for frozen peas....

Thanks to the CH who suggested mutter paneer last week. Made some paneer-free mutter last night, as a side dish with some tandoori chicken. Nice change from plainer frozen peas.

Would love to hear about other tasty recipes calling for frozen peas.

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  1. The French have a soupe called 'Potage St-Germain'. It is basically a cream of pea soup. I make mine using frozen peas:
    In a saucepan, fry some bacon until crispy ( if you're not vegetarian, if so, omit), set aside.
    Use the bacon fat to cook some onions ( use EVOO if ur veg)
    Add garlic....cook. Add thym, savory, bay, or any other herb you want
    Add chicken stock, veg stock,or water and bring to a boil for 10 minutes.
    Add frozen peas and cook 1 minute.
    Turn off heat and use imersion blender to puree the soup.
    Season to taste.
    When serving, add the bacon (or not) and julienned mint leaves.
    You now have a 'Green Eggs and Ham' colored soup!

    1. I really thought there was a recent thread on frozen peas but can't locate it. They need little or no cooking. Just defrost and include in tossed salads, pasta salads, or other cold salads. Add still-frozen ones to any NON-tomato based pasta sauce at the end of cooking - all they need is warming through. Peas added to pasta carbonara is not authentic, but delicious. Good in mac&cheese too. Add them to vegetable or noodle soups, homemade or not.

      1 Reply
      1. re: greygarious

        There was a recent thread, in fact, there were 2, because it was accidently duplicated (I was the OP). The one with more replies was removed because it was a "duplicate", and the one with less replies was locked, because it was considered the "duplicate". So all that remains is the locked one with less replies & ideas, hence this new thread.

      2. I'm a big fan of minted pea puree; I'll be making it quite a bit more once things get a bit more spring-y outside (it's a spring dish to me).

        Here's a good epicurious recipe: http://www.epicurious.com/recipes/foo...

        2 Replies
          1. re: caseyjo

            me too, with seared scallops on top mmmmmmm....

          2. I like to have them in the freezer for whenever I need to add something green. I throw a handful into stew, shepherd's pie, fried rice, lo mein, soup, rice pilaf and etc.

            You can always sweat some onions and mushrooms then deglaze with some chicken stock. A little thyme salt and pepper. Or don't sweat onions and use pearl onions. You could add some cream to the stock and thicken and have creamed peas.

            Those onions I talked about sweating, you could do it with bacon drippings and add a few pieces of bacon at the end.

            That ought to give you some ideas.

            1. I throw them into my mac and cheese when I'm making it for my kids. Also throw them in when I make fried rice.

              1. If you liked the paneer-free mutter, then you might enjoy aloo mutter with potatoes. Just yummy.

                1 Reply
                1. re: bear

                  Haven't tried making aloo mutter. Have only made aloo gobi. Thanks for reminding me about aloo mutter. I'll definitely try this soon.

                2. Love pea puree (already mentioned) but also love to mash peas, season, and spread on some really good grilled bread and drizzled with extra virgin olive oil. Also delicious with fresh mint.

                  1. This is one of my go-to meals when I don't have a lot of time or much in the fridge. First, start a pot of rice. Then thaw the peas in hot water, about 1/2 C per person. Drain the peas, then crack some eggs into them, about one egg per person. Beat the peas and eggs to break up the eggs, then pour it into a hot wok into which you've first added a tablespoon of peanut or vegetable oil. Chow until the eggs are just set, then turn out into a serving bowl, and drizzle some oyster sauce over it. Serve with the rice.

                    If you have them, throw in some raw shrimp with the peas and eggs.

                    1. There are two Chinese dishes that come to mind....the first is fried rice, which has already been mentioned. The other is a dish you would get in a restaurant over rice for lunch....ground beef or pork with peas. Chinese comfort food.

                      I also like Pastina and Green Peas in Chicken Soup.

                      1 Reply
                      1. re: fourunder

                        +1 on everything ... and all very comforting eats.

                        Chinese Ma Po Tofu mixed with peas is very good as is pasta e piselli.

                      2. I love this pea dip with parmesan, and it is always a hit when I serve it to company.


                        1. Beef Curry made in slow cooker. Flour, salt, garlic powder, curry powder, a little hot red pepper, 8-oz can tomato sauce, stewing beef, onions, a bag of frozen peas, and an appropriate amount of water. Cook until beef falls apart. Correct seasoning. Weird, but the peas make this dish.

                          Also, I like to mix cooked rice and cooked frozen peas and serve with a lot of grated Parmesan cheese on top. Not necessary, but it doesn't hurt to cook the rice in chicken stock.

                          1. Curried Rice and Peas

                            Make curried rice using 3/4 c. rice.
                            Take off the stove.
                            Add 8-10 oz. frozen peas.
                            Cover pot.
                            Wait five minutes.
                            With two forks gently incorporate now cooked peas into rice.
                            (To kick this up a notch, you can add cooked shrimp as well.)

                            1. Thanks for all the ideas so far, especially the recipes where the peas have the starring role. I haven't made any pea purees or pea dips before, which sound interesting to me. Also, the variations on risi e bisi. Lots to work with.

                              re: recipes where peas have a supporting role

                              I have a few of these to share, too ;-) I often add peas to vegetable soups, paella, red or green thai curries, tuna casserole and cauliflower cheese. When I'm feeling really lazy, I toss fresh peas with some sour cream, and sometimes some chopped dill. Some of my favourite restaurant-made samosas have contained frozen peas, although I haven't attempted making any from scratch yet.