Servings: 5-6

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Snow Peas and Peas


3 two-ounce packages Snow Peas or Purple Snow Peas
2 cups fresh shelled peas or 1 ten-ounce package frozen peas
1/4 cup onion, chopped
2 Shallots, peeled and chopped
1 cup fresh mushrooms, sliced
2 tablespoons pimiento strips, drained and sliced
2 tablespoons butter or margarine
1 tablespoon lemon juice
1 1/2 tablespoons Baby Dill (or regular fresh dill), chopped, or 1 teaspoon dry dillweed
Romaine lettuce or savory cabbage leaves


Snap off ends of snow peas; remove strings. Halve, if desired.

In covered saucepan, cook shelled peas in 1 cup boiling water with onion for 10 to 12 minutes or until just tender. Add snow peas and mushrooms. Boil 1 minute more. Drain vegetables in colander.

In same saucepan, combine pimiento, butter or margarine, lemon juice and fresh dill until butter melts. Add vegetables to pan; toss to coat with butter mixture. Cover and cook 1 minute more to heat through.

Spoon vegetables onto lettuce- or cabbage-lined platter. Sprinkle with chopped dill.

Source: Frieda’s Inc.

Analyzed to serve 6. Calories 90, Total Fat 4g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 5mg, Total Carbohydrate 11g, Dietary Fiber 4g, Sugars 5g, Protein 4g, Vitamin A 20%, Vitamin C 60%