Quick French Peas Recipe Recipe
Quick French Peas Recipe Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Bright green and festive for Easter, this side dish has a slightly sweet flavor everyone will favor. Water chestnuts add a nice crunch. "A friend shared this tasty recipe," pens Pat Walter from Pine Island, Minnesota. "It's a different way to present peas."
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 2 tablespoons chopped onion
  • 1/4 cup butter or margarine
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 8 cups frozen peas, thawed
  • 2 cups shredded lettuce

Directions

In a large saucepan, saute water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended. Gradually add milk; stir in peas. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened. Add lettuce; cook until lettuce is wilted. Yield: 12-14 servings.
Originally published as French Peas in Country Woman March/April 2002, p40

Nutritional Facts

3/4 cup: 109 calories, 4g fat (2g saturated fat), 10mg cholesterol, 216mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 5g protein.

  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 2 tablespoons chopped onion
  • 1/4 cup butter or margarine
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 8 cups frozen peas, thawed
  • 2 cups shredded lettuce
  1. In a large saucepan, saute water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended. Gradually add milk; stir in peas. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened. Add lettuce; cook until lettuce is wilted. Yield: 12-14 servings.
Originally published as French Peas in Country Woman March/April 2002, p40

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