Buttered Minted Peas
This Buttered Minted Peas recipe is a handy little side when the Christmas kitchen is already busy. Frozen peas need only a few minutes on the stove, and a modest knob of butter gives them a lovely gloss without making them heavy. Fresh mint and a squeeze of lemon keep the flavour bright.
For a hot South African Christmas, they sit happily alongside cold gammon, roast chicken or a platter straight from the braai. Cook them just before everyone sits down, rather than leaving them warming while you finish the other dishes. The trick is simple: drain well, toss gently and add the mint off the heat so its fresh flavour comes through. A small serving goes a long way beside a generous festive spread.
Ingredients
Instructions
- 1Bring enough water to cover the peas to the boil in a medium saucepan.
- 2Add the peas straight from frozen. Allow the water to return to a gentle boil, then cook for 2–3 minutes, or until the peas are hot and just tender. Check the packet if your peas need a different cooking time.
- 3Drain the peas thoroughly in a colander, shaking gently to remove trapped water.
- 4Return the empty saucepan to a low heat. Add the butter and let it melt without browning.
- 5Tip the drained peas into the butter and toss gently for about 30 seconds, until evenly coated.
- 6Remove from the heat. Stir in the chopped mint, lemon juice, salt and a little black pepper.
- 7Taste and adjust the seasoning, then transfer to a serving bowl and serve straight away.
Nutrition (per serving)
- Calories
- 114 kcal
- Carbohydrates
- 14 g
- Protein
- 5.3 g
- Fat
- 4.5 g
- Saturated fat
- 2.6 g
- Sugar
- 5 g
- Fibre
- 4.5 g
- Sodium
- 85 mg
- Cholesterol
- 11 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Measure the butter and lemon juice ahead of lunch, but chop the mint close to serving time for the freshest flavour.
- Keep the peas frozen until you cook them. There is no need to make space for a thawing bowl in a busy Christmas fridge.
- For a larger gathering, double the ingredients and use a bigger saucepan so the water returns to the boil promptly.
- Refrigerate leftovers in a shallow, covered container within 2 hours, or within 1 hour if the temperature is above 32°C. Use within 3 days and reheat only the portion you need until steaming hot.
Frequently asked questions
Can I use fresh peas instead of frozen?
Yes. Use 600 g shelled fresh peas and simmer until just tender, usually 3–5 minutes depending on their size and age. Taste one before draining.
Can I make buttered minted peas ahead?
They are best cooked just before serving, as prolonged warming dulls their colour and softens them. If reheating cooked peas, add a small splash of water and warm gently until steaming hot; stir in the mint and lemon at the end.
Can I use salted butter?
Yes, use the same quantity of salted butter and leave out the measured salt initially. Taste the finished peas before adding any more, especially if serving them with salty gammon.
