High Fructose Corn Syrup Free Buttered Peas
Bright, tender, and finished with a squeeze of lemon, this simple side dish is the kind of thing that makes you wonder why you ever reached for a can of something processed. Frozen peas cook up fast and stay vibrantly green, while a quick sauté with shallot and unsalted butter builds a savory, glossy base that feels far more elegant than the effort involved. The whole thing comes together in one saucepan, which means less cleanup and more time at the table. Avoiding high fructose corn syrup in packaged or convenience foods can be trickier than it sounds, but cooking from scratch with whole ingredients like these puts you completely in control of what goes into your meal. A hit of fresh lemon juice brightens everything at the end, and if you have fresh mint on hand, tearing a few leaves over the top adds a subtle, herby lift that takes the dish somewhere special. It's the kind of effortless, clean-ingredient side that pairs with almost anything and never gets old.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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