Boiling frozen peas might be the standard approach for countless households, but one culinary expert has revealed why this technique renders them “mushy” and “bland”. When you boil peas, you’re effectively draining away their taste as the natural sugars leach into the water, according to Erica Walker, co-founder of Favourite Family Recipes.
Rather than this traditional method, she champions sautéing the vegetables to unlock their inherent sweetness, creating a more flavoursome and enticing accompaniment. She explained: “There’s actually a correct way to cook frozen peas, and it isn’t boiling! You can have sweet, crisp, vibrant green peas in less than 10 minutes.”
This technique doesn’t just rob the flavour from your frozen peas but also depletes essential nutrients such as vitamins C and B, which disappear during the boiling process, reports the Express.
By sautéing your peas with merely a dash of butter, you’ll not only amplify their taste but also achieve superior texture, steering clear of the dreaded sogginess that comes with overcooking.
Furthermore, sautéing frozen peas proves both more delicious and speedier, eliminating the wait for a saucepan of water to reach boiling point.
Toss the peas, butter, sugar, and garlic into a large frying pan.
Adding sugar might appear odd, but it heightens the natural flavour of the peas and neutralises any harsh notes.
Erica recommended: “Add a little sugar to the peas. Just enough to enhance the natural sweetness of the peas. It’s ok, it won’t taste weird and it will bring out the natural sweetness.”
There is a perfect moment to season your peas, she explained.
“Don’t add salt until ready to serve. Salting them too early can dehydrate them and they (obviously) won’t be as sweet. Salt them after they have cooked and you can salt to taste.”
Serveup these peas and expect a side dish that’s rich in flavour, a far cry from the typical bitter, overcooked greens that often feel like a chore to eat.