Mint French Pea Sauce Recipe

Mint French Pea Sauce Recipe 

 Ingredients :

• 1 tablespoon oil, preferably olive oil
• ¼ heaping cup diced white onion
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 8 ounces fresh spinach – cleaned, stemmed and dried
• 5 ounces fresh peas, shelled
• 3 tablespoons fresh mint leaves
• 1 ½ cups potato water (save water from boiled potatoes)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon white pepper

INSTRUCTIONS

Heat the oil in a saucepan. Add the onion, garlic and cumin. Saute until the onion becomes translucent and the sauce turns a light golden color. Stack the spinach leaves and roll them up (lengthwise). Cut the roll into ¼ inch strips (chiffonade). Add the chiffonade spinach to the pan. Add peas, mint and potato water. Simmer, cooking until the spinach is wilted. It should take three to four minutes. Blend the sauce in a blender until smooth. Strain the sauce back into the cooking pan. Discard any solids caught in the strainer. Heat the sauce to a simmer. Add the nutmeg, salt and pepper. The French pea sauce is ready to serve over prosciutto and lamb chops or any other meat dish with prosciutto or lamb. ..hmm...nice one ! Bon apetit !

french-pea-sauce-recipe-2

Mint French Pea Sauce Recipe Video :

Salmon with Dilled Creamed Pea Sauce

Salmon with Dilled Creamed Pea Sauce 

A great French pea sauce recipe to try ! 

Ingredients 

 * 1 cn (16-oz) salmon; drained and 

 * 2 Eggs; beaten 

 * 1/2 c Italian bread crumbs 

 * 2 tb Milk 

 * 1/2 ts Grated lemon peel 

 * 1/2 c Chopped green onions 

 * 1/2 ts Salt 

 

SAUCE 

 * 1 pk (10-oz) frozen peas; cooked 

 * 1 tb Margarine 

 * 1 tb Flour 

 * 1/2 ts Salt 

 * 1 ds Pepper 

 * 2/3 c Milk 

 * 1/4 ts Dill 

 INSTRUCTIONS 

 Mix all ingredients (except sauce ingredients). Press into 6 (6-oz) custard cups or muffin cups. Arrange in a circle in microwave. Cook on high for 3 minutes. Rearrange cups. Microwave until set, 2 to 3 minutes. To make sauce, microwave margarine in a 2 cup container until melted. Blend in flour, salt, pepper and dill. Stir in milk. Microwave for 1 minute. Stir in peas. Cook until mixture boils and thickens. French Pea Sauce.... French-pea-sauce-recipe-2.

Salmon with Dilled Creamed Pea Sauce Video :

Pasta with Creamy Mushroom-Pea Sauce

Pasta with Creamy Mushroom-Pea Sauce 

A nice creamy mushroom pea sauce recipe to try 

Ingredients 

 * 8 ounces whole-wheat pasta, such as fusilli or rotini 

 * 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas 

 * 1 teaspoon extra-virgin olive oil 

 * 2 ounces sliced prosciutto, diced 

 * 2 cloves garlic, minced 

 * 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces) 

 * 1 tablespoon all-purpose flour 

 * 1/4 cup white wine 

 * 1 cup reduced-sodium chicken broth 

 * 1/4 cup whipping cream 

 * Lots of freshly ground pepper , to taste 

 INSTRUCTIONS 

 Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. 

Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

 Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat. French Pea Sauce.... quick-french-pea-sauce

Pasta with Creamy Mushroom-Pea Sauce Video :

Ravioli with Split Pea Sauce

Ravioli with Split Pea Sauce 

A nice French Pea sauce recipe to try ! 

Ingredients 

 * 1 quart fat-skimmed chicken broth 

 * 1 1/3 cups dried yellow split peas 

 * 2 packages (9 oz. each) cheese-filled ravioli or tortellini 

 * 3 dried hot chilies (2 in. long) 

 * 1/2 teaspoon olive or salad oil 

 * 2 teaspoons minced garlic 

 * 1 teaspoon cumin seed 

 * 1 quart baby spinach leaves (about 1/4 lb.), rinsed 

 * 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved 

 * 1/2 teaspoon turmeric 

 * Salt and fresh-ground pepper 

 INSTRUCTIONS 

 1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes. 

 2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain. 

 3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth. 

 4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute. 

 5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming. 

 6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste. French Pea Sauce....

Ravioli with Split Pea Sauce Video :