Peas are rich in good quality protein and carbohydrate and are therefore used in many vegetarian dishes as a meat substitute. They are also a good source of fibre, Vitamins A and C, folic acid, phosphorus and iron.
Preparing and Using
If buying peas, they should be as fresh as possible. In top condition, the pods should be bright green, the more withered the pod, the longer they have been stored incorrectly.Before cooking peas they will need to be shelled. Then they can be cooked in a pan of rapidly boiling water with some mint. .Don’t overcook peas, as they will lose their colour and flavour, and some of their nutrients. They can be blanched and refreshed to use in salads.
One of the first recipes for peas was “petits pois à la française” (peas cooked with small hearted lettuce), which is still a popular dish. Peas are also used in many Indian dishes and vegetarian recipes. They are also used to make soup – minted or with bacon, for example. They can be used in stir-fries and curries, stews and casseroles.
Flavours and ingredients that go well with peas include orange, lemon, mint, lettuce, spinach,wine, bacon, Indian spices, Thai spices and cream.