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.
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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.