Ingredients
200g Bird’s Eye Garden Peas
2 Small Shallots
Knob of Butter
30ml Vegetable Stock
30ml White Wine
10g Fresh Mint Leaves
Seasoning
Method
Melt knob of Butter in a Saucepan sweating the diced Shallots until soft.
Add the Bird’s Eye Garden Peas, stock and wine, leave to boil.
Finely chop the Mint Leaves and add to the pan. pop a lid on the pan and simmer for a few minutes to Infuses the flavours.
- Take off the heat, season to taste and serve.
The minted peas can be enjoyed on top of crisp warm bread or bruschetta.
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
104.9
4.9
2.7
4.9
0.1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.