You should receive an email shortly.
Please log in to add this recipe
Go to binder
Transform frozen peas into a fabulously festive side dish! Stir caramelised onions and lemon juice into your greens, then coat with sage garlic butter and caramelised onions. See method
of the reference intake
Put the crushed garlic in a small bowl, stir through the juice of ½ lemon and set aside for 10 mins. Put the garlic-lemon juice mix, lemon zest, chopped sage, butter, and pepper to taste, in a food processor and blend thoroughly to make a bright green butter.
Meanwhile, heat the olive oil in a large frying pan over low-medium heat until hot. Add the sliced shallots/onion and cook, stirring frequently, for 10 mins until well softened; add a splash of water if it starts to brown too quickly. Add the petits pois or peas, increase the heat to medium and cook for 6 more mins, until tender and piping hot all the way through. Season to taste with salt and pepper.
Serve the hot peas with the sage garlic butter dotted over.
Make ahead: The herb butter can be made ahead. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1-3 months.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave at full power for 1-2 minutes, until piping hot all the way through.
See more Vegetarian Christmas recipes
Before you comment please read our community guidelines.