Make frozen peas fabulous with this recipe for garlic buttered peas! A quick side dish that goes with everything, the peas are sauté-steamed in garlic butter, rather than boiling separately. Easier, tastier, never mushy and so tasty you’ll become known for them. 🙂
I tend to shy away from sharing basic recipes like today’s Buttered Peas. Too easily distracted by more exciting-sounding dishes. Pierogis! Crispy chicken burgers! Chocolate cream pie!
Yet, the irony in all this, of course, is that I make these peas a gazillion times more often than I do Basque Cheesecake. A staple side dish, quick to make but totally restaurant-worthy. Though, posh restaurants might pod their own rather than buying frozen. I guess they don’t buy into the whole snap-frozen thing like I do? 🙂
Ingredients
I am a bit of a frozen vegetable snob. You’ll never find store-bought frozen broccoli or onion in my freezer. But you will always find peas. Because they are good!
Frozen peas – Cook from FROZEN, not thawed! Well, it’s fine if they are thawed but there is no need to.
Baby vs regular – The recipe works for either. Baby peas (called petite peas in some countries) are slightly sweeter with a slightly softer skin. I am partial to these but won’t hesitate to use regular peas.
Fresh – You could also put me to shame by making this recipe with freshly podded peas. 🙂
Butter – For lovely buttery flavour. Substitute with other oil of choice – extra virgin olive oil is my next pick, coconut oil for a tropical / Indian vibe.
Garlic – It just makes everything that much more delicious. Fresh please! Give the jarred stuff a miss – it’s sour and wet so you can’t sauté it properly and the flavour barely resembles the real deal.
Salt and pepper – Seasoning. Peas need it!
How I cook frozen peas
To cook from frozen, just add the tiniest splash of water which helps steam-sauté them faster. The water evaporates by the time the peas are cooked.
Sauté garlic – Melt the butter then sauté the garlic until very light golden in medium heat, around 30 seconds.
Tip the frozen peas in with salt and pepper. Add 1 tablespoon of water which creates a steamy environment to cook the peas a little faster. The water evaporates in a few minutes, leaving behind just tasty butter!
Cook for 5 minutes, stirring every now and then, or until the peas are heated through. Frozen peas are cooked before freezing so they don’t need to be cooked!
Serve – Done and ready to serve! Pour into a bowl or put straight onto dinner plates.
Delicious to eat as is – I challenge you to stop at one spoonful – but suggestions for dressing up are below!
Dress them up
For every day, buttered peas are terrific just as they are. The garlic and butter go a long way to make peas a whole lot more interesting!
But, if you’d like to step it up a notch or just feel like doing something different, here are some suggestions:
Mint them – Toss through finely chopped fresh mint. Mint and peas is a classic! Add however much you want, to your taste.
Lemon – Stir through lemon zest for beautiful lemon flavour, or juice for tang.
Shower of parmesan – As with many things, a mound of freshly grated parmesan will turn this into a show-stopping side!
Clarified / browned butter instead of ordinary butter – for even more intense buttery flavour.
Spice it – Add some curry powder, cumin, coriander, or other spice of choice into the butter, for a touch of extra flavour.
Crunch it – Finish with a big handful of store-bought crispy Asian Fried Shallots or pangrattato (from this recipe), for great texture!
But that’s enough from me. What about you? I know you’ve got a stack of other creative (easy!) ways to dress up a bowl of peas. Share, share! – Nagi x
Watch how to make it
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How I cook frozen peas – Garlic Buttered Peas
Ingredients
- 50g / 3 tbsp unsalted butter (or other oil/fat)
- 2 garlic cloves , finely minced
- 500g / 1 lb frozen peas (Note 1)
- 1/2 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 1 tbsp water
Instructions
- Sauté garlic – Melt butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds until light golden.
- Cook – Add frozen peas, salt, pepper and water. Turn heat up to medium high and cook for 5 minutes, stirring every now and then, until the water is evaporated, the peas are hot and coated in the tasty garlic butter.
- Serve – Tumble into a bowl and serve!
Recipe Notes:
Nutrition Information:
More sides
Life of Dozer
Snippet from today’s recipe video!
Nagi I love your video’s and seeing you with Dozen and the beautiful connection you have with each other 😊
Thank you Karina! He is a cheeky devil but I love him fiercely 🙂 N x
These are genius-level for taste!
For info: “petite peas” are actually known as “petits pois” as in Birds Eye Field Fresh Petits Pois 🙂
OMG no, JB did say that and I scoffed and said “who says that??” 😂 Damn, I hate it when he’s right
Delicious! I used the recipe with fresh broad beans and they were fabulous.
Nagi, hello again! I forgot to mention Dozer! Shame on me! He’s such a good, happy pup. He reminds me so much of my Tia, whom we lost a few years back. She was the best puppy one could have had. I miss her massively, even after 10 years of her being gone. ❤️❤️❤️
Lovely!! Nice one, thanks again Nagi!
Hello Nagi, I’ve been following you for several years now and your recipes are always fantastic! May I say that for the past 2-3 weeks it’s been a real pleasure to see you and hear your voice explain a recipe! It’s lovely to put a face and voice behind the wonderful dishes! Thank you for all the delicious recipes you share and that I cook, much to my family’s delight! As we say in France, Bonne continuation! 👏😊
Hi Nagi,
When cooking the peas for five minutes is the saucepan lid meant to be on or off? Thank you.
Hi Nancy! Off! Lid is not needed in this recipe.
Once again , just stunned here, I have been steaming frozen peas for ages but this makes so much more sense, I will give my report tomorrow night after dinner, but I am sure it will be delicious, btw I make my own butter 🙂 Nom Nom , Thanks Nagi and hugs for that pleading doggie of yours haha
Spare a thought for us oldies. There were few frozen veggies around. Canned “garden” peas or “marrowfat” older canned peas but king of the crop, dehydrated Surprise peas. Just add water & standback. Mushie peas were best, just right to slip in a tablespoon of brown sauce.
Nowadays as a side dish with butter & garlic that’s a fane changer.😉. xx
I never bother to thaw frozen peas, or frozen corn, either. I sauté them in garlic butter, with grated Parmesan or Pecorino. Then I take a big spoon and have at it!
I love the pictures of Dozer! I’m the same way with my cat.
The pea recipe you say you can freeze it again after cooking for up to 3 months or 4 days in fridge. Will the taste keep? And can you reheat in microwave? It looks easy enough for me. I’ve stopped cooking because of the effort. Purchased your book because I love your vibes. Your family is cool. It’s who you surround yourself with from Dozer to your community. Your recipes rock! I’ll work myself up. Used to make everything before.
Keep it up! So many with you. Dozer stole the show!
Hi Brenda, yes it can stay 3 months in the freezer without loosing its taste. Just make sure your container / freezer bag is sealed properly. Reheating in the microwave will work too, 30 seconds at the time and stirring peas in between.
Thank you
I love the pictures of Dozer! I’m the same way with my cat.
The pea recipe you say you can freeze it again after cooking for up to 3 months or 4 days in fridge. Will the taste keep? And can you reheat in microwave? It looks easy enough for me. I’ve stopped cooking because of the effort. Purchased your book because I love your vibes. Your family is cool. It’s who you surround yourself with from Dozer to your community. Your recipes rock! I’ll work myself up. Used to make everything before.
Keep it up! So many with you.
Looks great – unfortunately my son likes only the mushy canned peas – intensely dislikes the texture of the frozen variety (yes cooked). Thank you again for making sure Dozer got a treat. He is such a patient dog – and very expressive.
The peas are great, but don’t don’t knock frozen onions. I used to despise people who couldn’t even be bothered to chop an onion. Then I broke my arm……..
Yep. A few years ago our water main broke and we had no water for 5 days. I bought a lot of those prepared things I previously looked down on. Then earlier this year I had a pinched nerve in my shoulder and couldn’t chop anything for months! I had to buy pre-chopped things to still be able to cook.
I stopped being a snob about such things too.
Haha
I used to be ‘That Person’ who also liked looked down..
What a bloody great idea 👍
When working FT and you still want an amazing NAGI meal on the table STAT – Buy the chopped onions 🧅 👏
OMG! That’s tonight’s side sorted. I’ll never boil frozen peas again either!
Hi Lorelle, so how was dinner? We wanna know!!
Nagi me too don’t have any other frozen veggies but peas.
I would drop handful in gravy, lots of soups. With your version I would add bay leave, chilli with garlic No salt but Vegeta.
Love fresh podded peas in spring/ summer and pods I use in veggie or chicken stock yummy.
Thank you kindly.
Frozen peas, edamame, corn and green beans are all really good. Also frozen blueberries.
Most other stuff is unripe or overripe and poor quality.
Love this. Before I got married a frozen peas with grated parmesan was my default dinner. I won’t get away with that now with a carnivore husband; but I’m sure I can convert him to this as our default side dish!
Love these peas! Sometimes I omit the garlic, saute’ sliced mushrooms in the butter, then add finely chopped green onion, finely chopped basil, and a bit of sugar. After a couple of minutes I add the peas. Guests who claim that they do not like peas have actually complimented this dish!
I tried to save this recipe to my Recipe Tin multiple times and it does not appear.
We do ours without the butter or garlic but add creamy Danish fetta with the lemon juice, salt and pepper. Awesome snack as well as a side.
That sounds awesome! Nagi, let’s switch Kat’s recipe! 🙂
JB – Kat is showing us up!!! 😂
I hate cooked peas but your feta concept might turn me 🙂
I was never a fan of peas myself. I’ll only eat the baby ones, but with a really good squeeze of lemon juice, the black pepper and fetta, these are delicious. We usually have them as a side with some grilled fish and potatoes. I’m a carb on carb kind of girl so I take the left over potatoes ands moosh them onto toast and then pop any leftover peas and fetta on top. It’s not for everyone, but I love it for breakfast 🙂
Wow Kat that sounds like an awesome brekky. Yum!
My sister used to make this, but would also sautè an onion and bacon together with the garlic before adding the peas. So delicious!