Green Peas
Green peas are small, round, vibrant legumes that are typically harvested while they are still immature and sweet. Originating in the Middle East and South Asia, they have become a staple in cuisines worldwide. Their flavor is subtly sweet with a fresh, vegetal note that brightens dishes. Texturally, green peas offer a satisfyingly tender yet slightly firm bite when cooked properly. In cooking, they are versatile and can be used fresh, frozen, or canned. They retain their color well when quickly blanched or steamed and add a burst of color and nutrients to a wide range of dishes.
Notes
When selecting green peas, look for bright, vivid colors and avoid any with signs of browning or wilting. Fresh peas are best used immediately, though they can be shelled and frozen for later use. Store shelled peas in an airtight container in the freezer for up to a year. Dried peas should be kept in a cool, dark place. For those with legume allergies, caution is advised. To maximize flavor and texture, avoid overcooking, as this can lead to a mushy consistency.
Uses
- Steamed side dish
- Pea soup base
- Pasta accompaniment
- Risotto ingredient
- Salad addition
- Stuffed pastries
- Pureed for dips
Replacements
- Frozen peas
- Snow peas
- Edamame
- Broad beans
- Lima beans
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