Swisscreamedpeas Recipes

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
• Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

Steps:

• Cook peas according to package directions, drain.
• In the meantime, melt butter in a saucepan, add onion and cook until tender without browning.
• Add flour and salt, stir to coat.
• Add cream and lemon, cook and stir over medium high heat until thick and bubbly.
• Reduce heat to low, add cheese and stir until melted.
• Add drained peas, stir and serve.

Steps:

• In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.
• Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
• In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

Steps:

• Melt butter in saucepan over low heat.
• Blend in salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid, mixing in cornstarch.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

Steps:

• In a medium saucepan, over medium heat, add butter. When it's melted and starts sizzling, add shallots and quickly sauté them for 1 minute or until soft.
• Add pressed garlic and sauté for only 30 seconds. Add flour and whisk continuously for 2 minutes to remove the raw taste from it - this will also help to thicken the sauce.
• Slowly pour in half-and-half and continue whisking for a couple of minutes as well or until the mixture is fairly smooth. Pour in the chicken broth and keep whisking.
• As the sauce starts to thicken slowly, add sugar, fresh chopped thyme, sea salt and white pepper. Continue whisking for another minute or so or until the sauce has a beautiful consistency without turning into a thick gravy.
• Add the peas and stir until everything is well blended, reduce the heat to medium low and medium, and cook for 5 minutes, enough to warm up the peas. When the time is up, taste and adjust if necessary and serve immediately.

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.