In 2020, Alex Elliott-Howery and Jaimee Edwards, of Sydney’s innovative cafe Cornersmith, wrote a clever book, Use It All, as a way to help home cooks to, among many other things, reduce food waste but “eat generously” while doing it.
Along with recipes you can easily adapt to what you have in your kitchen, they have dishes that use every part of the ingredient (such as this recipe for using all of a cauliflower). The book also includes lots of clever solutions (much like they do on their Instagram account) such as how to turn stale bread into new culinary creations.
And while Elliott-Howery and Edwards admit they take a fresh-is-best approach, they do keep a pack of peas (and often raspberries) in their freezer and acknowledge it can be hugely practical for those without access to the fresh stuff. Frozen peas are also great for time-poor people or those on a tight budget.
“Frozen peas are part of the legume family and are surprisingly high in protein and vitamin K,” they write. “They’re an excellent way to get a serving of green vegetables into your day when the fridge is empty. A cup of peas stirred through pasta cooked in broth is simple and nutritious, and much faster than waiting for takeaway.”
For cooking suggestions, they say peas go really well with herbs like mint, dill, parsley, thyme,
rosemary and sage. “When it comes to spices, the curried flavours of cumin, ginger and curry leaves are an excellent pairing with peas. Sweet peas also need a little acid, so use lemon, white wine or garlic. Other green vegetables such as broccoli and asparagus are good mates with peas, or make simple pairings with potatoes, carrots, butter and salt,” they write.
And the tip to thawing your frozen peas before cooking them? “Place them in a colander in the sink for 10 minutes.”
Here are three recipes for frozen peas.
Herby pea puree
Serves 2–4 depending on use (makes 400g)
Preparation time: 5 minutes
Cooking time: 15 minutes
For easy, thrifty midweek meals, make this pea puree. It’s a staple in both our houses as an alternative to pesto, and it’s great on toast or baked potatoes, with pasta or warm potato salad, or in soups or a pea and ham toastie.
Ingredients:
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
3 tbsp herbs (e.g. dill, parsley, celery leaves or mint), chopped
1 tbsp lemon zest
1 tsp dried thyme or oregano
2 cups frozen peas, thawed
200ml beef bone stock (or good vegetable stock)
Salt and pepper to taste
Method:
Heat olive oil in a frying pan and saute the onion for 4-5 minutes, until soft and sweet. Add garlic, your chosen herbs, lemon zest and the dried thyme or oregano. Saute for 1 minute until fragrant. Add peas and mix well. Pour in stock and a pinch of salt and pepper. Simmer over low heat for 10 minutes. Transfer the pea mixture to a food processor or use a stick blender and blend to a rough puree. Store in an airtight container in the fridge for up to 4 days.
Curried peas
Serves 4 as a side
Preparation time: 2 minutes
Cooking time: 15 minutes
This dish may sound daggy but it is true comfort food. Serve as a side with a stew and mash, with curry, with fish cakes or with rice for a simple lunch.
Ingredients:
2 tbsp olive oil
1 onion, finely diced
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp mustard seeds
1 garlic clove, minced
½ tsp salt
2 cups frozen peas, thawed
½ cup stock
2 tsp ginger, grated
Method:
Heat oil in a saucepan over medium heat, saute onion until soft and sweet. Add curry powder, cumin, coriander, mustard seeds, garlic clove and salt and saute for 1 minute. Add peas and saute again for 3 minutes, then add stock and simmer for about 5 minutes, until the stock has absorbed into the peas. Stir through freshly grated ginger before serving.
Pea and mint soup
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Mint really helps peas to be their best self. It’s a classic combination and makes for a bright soup. Serve warm or chilled.
Ingredients:
2 tbsp butter or olive oil
1 onion, diced
500g frozen peas, thawed
250ml chicken or vegetable stock
1 tsp pepper
Salt
1 bunch mint leaves
Method:
Heat butter or oil in a large saucepan. Add onion and saute, stirring, for 5 minutes or until translucent. Add peas and saute for 3–5 minutes. Pour in stock and simmer over medium heat for 7–10 minutes. Reduce the heat, add pepper (and salt if needed), then stir through mint leaves. Blend with a stick blender or in a food processer. Check for seasoning and serve with buttered toast.
Images and text from Use It All by Alex Elliott-Howery and Jaimee Edwards, photography by Cath Muscat. Murdoch Books $39.99. Buy it here.
Looking for more recipe inspiration? Check out Broadsheet’s recipe hub.
FAQs
Frozen pea recipes
- Chorizo & pea risotto. A star rating of 4.7 out of 5. ...
- Easy pesto, cheese & pea tart. A star rating of 5 out of 5. ...
- Macho peas. ...
- Noodles with crispy tofu. ...
- Pasta with salmon & peas. ...
- Pea & tarragon cream roast chicken. ...
- App onlyPea, asparagus & burrata salad with mint salsa verde. ...
- Pea & ham soup.
Don't overcook otherwise peas will shrivel and become tough. Season after cooking - once cooked, immediately add lemon juice (highly recommended) and seasoning(s) of choice. Many recommend adding 1-2 teaspoons of sugar per pound of frozen peas to bring out the sweetness but I haven't found this to be necessary.
What pairs well with peas? ›
Peas are super versatile, but they go particularly well with herbs and spices such as mint, olive oil, thyme, rosemary, dill, curry and black pepper. This makes them perfect in hearty curry dishes as well as lighter summer salads, great for the coming warmer months. We are huge fans of a pea and mint salad, yum!
How do you eat frozen peas? ›
Steaming Frozen Peas
- Add 5-8cm of water to the water of your pan and boil the water.
- Once the water has come to the boil, place a steaming basket over the water. ...
- Once the basket is secure, add the frozen vegetables and cover the pan with a lid.
- After 2-3 minutes your peas will be cooked and ready to serve.
Frozen peas are packed with all the protein, fiber, and other nutrients found in fresh ones. Peas, which are legumes, have been shown to improve heart health and type 2 diabetes, satisfy hunger better than meat, and benefit environmental health.
Do you thaw frozen peas before cooking? ›
Frozen peas – Cook from FROZEN, not thawed! Well, it's fine if they are thawed but there is no need to. Baby vs regular – The recipe works for either. Baby peas (called petite peas in some countries) are slightly sweeter with a slightly softer skin.
Why do frozen peas taste weird? ›
Canned are overcooked by the canning process. Frozen are still raw. You should taste fresh picked raw peas for a real baseline.
Are frozen peas good for you? ›
They are packed full of vitamins and minerals that provide a range of health benefits. They can be used in the making of a range of dishes, from pesto to risotto to fish pie to ice cream.
Can you just pour boiling water on frozen peas? ›
To cook frozen peas on the stove, bring 3-4 cups of water to a rolling boil in a medium saucepan. Carefully pour the peas from the bag into the boiling water. Stir them gently and let the peas boil, uncovered, for 2-3 minutes. After they're cooked, drain the water from the peas, then season the peas to taste.
What is not compatible with peas? ›
Peas are leguminous plants which benefit many garden plants that require nitrogen. This is makes them good companions to all types of cabbages, carrots as well as corn. However, peas prefer to be planted away from onions, shallots, garlic and potatoes.
Add basic seasonings to the peas. Salt and pepper work well, but oregano, garlic powder, chili powder or a variety of different popcorn seasons can help hide the taste of the peas as well. Use stock or broth instead of water for canned and frozen veggies. It even makes rice and fresh veggies taste better.
What should not be planted with peas? ›
What should I avoid planting next to peas? Avoid planting peas near onions, garlic, and potatoes. These plants can compete for nutrients, space, or even release substances that inhibit pea growth.
Can dogs eat frozen peas? ›
Frozen peas are fine for your dog as long as they are cooked first. This is because frozen veggies are usually packaged as ready to cook, rather than ready to eat, which means there can still be a few bacteria present. These should be killed during the cooking process.
Is it OK to eat frozen peas and corn? ›
You can add frozen peas directly to macaroni salad, or include them in the food processor when making hummus for a fresh twist. Similarly, frozen corn can be used in a salad or tossed into a bowl of warm rice. In fact, frozen corn is often sweeter than most fresh corn.
Can dogs eat peas? ›
Yes, dogs can eat peas. Green peas, snow peas, sugar snap peas, and garden or English peas are all OK for dogs to find in their bowl on occasion. Peas have several vitamins, minerals, and are rich in protein and high in fiber. You can feed your dog fresh or frozen peas, but avoid canned peas with added sodium.
Why do people use bag of peas? ›
Peas freshly shelled in the spring are great, but the ubiquitous bag of frozen ones are honestly just as tasty. We usually keep a bag in our freezers so we can toss them into mac and cheese, potato salads and the like. (Or, you know, use them as an ice pack.)
How do you use a bag of frozen vegetables? ›
Not only do they allow you to skip the chopping and washing, they can also be used as the base for pasta sauces, pie fillings, casseroles, soups, and stir-fries. To make things even easier, frozen veggies keep for months, so you can stock up and use later.
Can you eat frozen peas from the bag? ›
Frozen fruits and berries are safe to consume raw, cooked or even frozen out of the bag. However, frozen vegetables should always be cooked before consumption to minimize any foodborne illness risk. Luckily for us, there are several ways to make frozen vegetables just as delicious as fresh.
Can you eat frozen peas straight from the bag? ›
As long as you don't leave your frozen vegetables out at room temperature for too long, which can lead to the growth of foodborne bacteria, you can feel comfortable eating your frozen veggies straight from the bag.
