Vegetarian Buttered Peas
Buttered peas might sound humble, but this version is genuinely craveable — sweet, bright, and finished with a hit of lemon juice that makes everything pop. The shallot gets softened in melted butter before the peas even hit the pan, building a savory base that elevates what could easily be a forgettable side dish. A quick two-minute blanch keeps the peas vivid green and just tender, so you get that satisfying bite rather than a mushy, overcooked mess. Torn fresh mint at the end is optional, but if you have it on hand, it adds a cool, herby lift that feels almost fancy. Every ingredient here is naturally meat-free and straightforward, so there's no label-reading or substitution stress involved — just clean, simple cooking. This is the kind of dish that pairs with almost anything and comes together fast enough to make on a weeknight without a second thought.
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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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