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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.

 

"Being pretty on the inside means you don't hit your brother and you eat all your peas - that's what my grandma taught me." -Philip Stanhope, 4th Earl of Chesterfield

The refrigerator light goes on...

I love fresh peas whenever I can find them. Don't get me wrong: frozen peas are great and I use them all the time, but there is something just a bit "more" with fresh peas - more texture, more flavor, more color.

This recipe is one of my favorites and I like to use a sweet Riesling. The sauce is essentially a velouté - a white sauce made with wine (or vegetable stock) instead of milk or cream. It works great with the sweet peas because the wine is both sweet and a bit acidic, which pairs well with the shallots.

This recipe will go well with almost any main course, from grilled fish to roast chicken or even a small steak.

 
 

Creamy French Peas

Servings: 4 | Serving size: 1 1/4 cups

Cooking time: 30 minutes

This recipe can easily be multiplied and keeps well, refrigerated.

2 quarts water
16 ounces fresh peas (or 4 cups thawed frozen peas)
1 quart ice water
3 tsp. unsalted butter
2 large shallots (finely diced)
2 Tbsp. all purpose or gluten-free garbanzo flour
1/4 tsp. salt
to taste fresh ground black pepper
1/2 cup Riesling wine

Creamy French Peas, a healthy side dish recipe from Dr. Gourmet

If using fresh peas place the water in a medium sauce pan over high heat.

When the water boils, add the peas and reduce the heat to a simmer.

Simmer the peas for 10 minutes, drain, and add to the ice water.

Place the butter in a medium skillet over medium high heat.

When the butter begins to bubble, add the shallots, then reduce the heat to medium and cook for about 4 minutes. Stir frequently.

Add the flour, salt, and pepper. Stir frequently.

Add the wine slowly while whisking.

Cook the sauce over medium heat for about 3 to 5 minutes, until smooth and thick. Whisk frequently.

Add the peas and cook for about 1 minute to reheat.

Serve.

Nutrition Facts

Serving size: 1 1/4 cups

Servings: 4

.

Amount Per Serving

Calories 170 Calories from Fat 27
% Daily Value
Total Fat 3g 5%
    Saturated Fat 2g 10%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 8mg 3%
Sodium 157mg 7%
Total Carbohydrates 23g 8%
    Dietary Fiber 7g 28%
    Sugars 8g
Protein 7g
Vitamin A 20% Vitamin C 80%
Calcium 4% Iron 10%
Vitamin K 29mcg Potassium 369mg