During the right time of year — spring and early summer — you might also find fresh peas available. Which version should you buy? The nutritional differences between fresh, canned or frozen ...
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Select fresh peas with bright green pods that are firm and plump. Peas don't need fussy preparation when they're in season. Boil them briefly until just tender, add a knob of butter and season ...
Cooking times vary greatly depending on when the green peas were harvested. Young, small ones require less cooking than older, starchy ones. Raw: Although a bit starchy, fresh green peas can be eaten ...
Peas are wonderfully versatile, are just as good frozen as fresh and have a surprisingly high amount of protein. We love to add peas to pasta and risotto for a pop of bright, colorful flavor any ...
Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again.
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