Cold Dilled Peas

Recipe from "The Gold & Fizdale Cookbook"

Adapted by Jonathan Reynolds

Total Time
10 minutes, plus 1 hour refrigeration
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Ingredients

Yield:4 to 6 servings
  • 2cups fresh shelled peas
  • ā…”cup sour cream
  • Ā¾cup chopped fresh dill, chives or a combination of both
  • 2tablespoons sliced mint leaves
  • Salt and freshly ground white pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

92 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 190 milligrams sodium

Note: The information shown is Edamamā€™s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistā€™s advice.

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Preparation

  1. Step 1

    Boil peas in salted water until very tender, 5 to 10 minutes. Drain and immediately plunge peas into ice water until cool. Drain again.

  2. Step 2

    Mix the remaining ingredients with the peas and refrigerate for one hour before serving.

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Credits

Adapted from "The Gold & Fizdale Cookbook"

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