Cold Dilled Peas
Published May 10, 2003
- Total Time
- 10 minutes, plus 1 hour refrigeration
- Rating
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Ingredients
2 cups fresh shelled peas
⅔ cup sour cream
¾ cup chopped fresh dill, chives or a combination of both
2 tablespoons sliced mint leaves
Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 15 milligrams cholesterol; 95 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 192 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil peas in salted water until very tender, 5 to 10 minutes. Drain and immediately plunge peas into ice water until cool. Drain again.
- Step 2
Mix the remaining ingredients with the peas and refrigerate for one hour before serving.
Private Notes
Comments
Great recipe inspiration. Hot summer night here in London and this (with some pickled red onions to garnish) really was a nice side.