Minted peas

Minted peas are a super simple side dish, with added richness from butter and a little freshness from the mint. It comes together in no time, with just a handful of ingredients. A great pair to many mains.

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Peas are one of those vegetables that you might think of as pretty common, but hardly anyone pays that much attention to. They are rarely a star ingredient, and they probably rival Brussels sprouts for being a vegetable you have horrible memories of eating overcooked as a child.

But they can still be something special, whether made into a delicious French side with bacon, petits pois à la française, or as a bright and simple pea and mint soup. Mint is a natural pairing and works well in this simple British and Irish way of preparing peas.

Pea origins and types

Peas come from the Mediterranean region and are one of the oldest cultivated crops with remains dating back to the Neolithic period found in the Middle East (as noted in Britannica). They are a cool season crop, so often grown early summer or winter, depending on the climate of the region.

Typically, when we think of peas we mean garden peas, also called English peas or sweet peas. But you also get snow peas with flat, edible pods, common in Asia, and snap peas which are a cross between the two. They are part of the pea or legume family which includes things like soy beans, lentils and peanuts.

Garden or English peas get the name as new varieties were created in the 18th century in England that were sweeter and more typically eaten fresh and 'green'. They were one of the first vegetables to be canned and so are eaten year-round, around the world.

How to make minted peas

This simple way to prepare peas takes mere minutes to make. You simple soften some shallot in butter, add the peas, mint and a little water. Cover to allow the peas to steam gently over a low heat so they are just cooked. You want them soft, but not overcooked. Then remove the lid to let excess liquid evaporate, add a little salt and pepper and that's it.

The result is tender peas that have a lovely mix of rich butter and fresh mint. The flavors are light and subtle, but enough to brighten them up.

Can you use fresh peas?

This is a great way to prepare frozen peas, so you can enjoy these year round, but you can also make it with fresh peas if you are lucky enough to have them available.

Fresh green peas take slightly longer to cook (frozen peas are already blanched) and you may need slightly more water to ensure they steam properly, but otherwise the method is the same.

Ways to adapt this recipe

While you only have a few ingredients, there are a few ways you can vary things in this dish, beyond whether you use fresh or frozen peas.

While I use shallots here, as they cook down quickly and have a nice gentle sweetness, you could also use sweet onions or spring onions. For each, chop them relatively finely (or at least thin slices) and soften them before adding the peas.

If you like, you can add a little extra mint at the end of cooking to amp up the mint flavor, or you can also add a little lemon juice for added freshness and a bit of acidity. You could switch the butter to olive oil for a slightly different flavor and to make the dish vegan.

I recommend fresh rather than dried mint as nothing cooks for that long so dried may not rehydrate fully. But if you can't get hold of fresh mint and happen to have some mint jelly around, stir some of that in for a quick variation on the idea. 

What to serve with minted peas

Since this is such a simple dish, it pairs with quite a broad range of mains. They would be great with roast lamb, beef or chicken, as well as fish or ham. You could even cool them and mix into a salad, such as with greens or pasta.

These minted peas are a super easy, simple side that take mere minutes to make. This classic British/Irish dish is great with such a range of mains, perfect as a last minute side too. So be sure to enjoy soon.

Try these other easy vegetable sides:

• Vichy carrots (French glazed carrots, with a lovely buttery flavor)
• Maple roasted parsnips
• Speckbohnen (German green beans with speck ham and onion)
• Plus get more side dish recipes and British recipes in the archives.

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