Blanched Peas

Blanched Peas

Quick blanching keeps peas bright green, tender, and lightly crisp in under five minutes.

Total 10 min Makes 4 servings Calories 62/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Blanching peas in boiling water then shocking them in ice water locks in their vivid color and sweet flavor while stopping the cooking process at just the right moment. This simple technique works for fresh or frozen peas and is ideal for salads, side dishes, or as a base for further cooking.

Ingredients

  • 4 cups fresh or frozen shelled peas
  • 2 quarts water
  • 1 tablespoon salt
  • 4 cups ice water

Method

  1. Fill a 6-quart saucepan with 2 quarts water, add the salt, and bring to a rolling boil over high heat.

  2. Prepare an ice bath by filling a large bowl with the ice water and setting it near the stove.

  3. Add the peas to the boiling water and cook until bright green and just tender, about 1 to 2 minutes for fresh peas or 1 minute for frozen peas.

  4. Using a slotted spoon or strainer, immediately transfer the peas to the ice bath to stop the cooking.

  5. Let the peas sit in the ice water for 2 to 3 minutes until fully cooled, then drain well.

  6. Pat the peas dry with a clean towel or paper towels and serve immediately, or refrigerate in an airtight container for up to 3 days.

Rate this recipe

★ 4.4 (1)

Blanched Peas

Blanching peas in boiling water then shocking them in ice water locks in their vivid color and sweet flavor while stopping the cooking process at just the right moment. This simple technique works for fresh or frozen peas and is ideal for salads, side dishes, or as a base for further cooking.

10 min 4 servings 62 cal

Ingredients

  • 4 cups fresh or frozen shelled peas
  • 2 quarts water
  • 1 tablespoon salt
  • 4 cups ice water

Method

  1. 1

    Fill a 6-quart saucepan with 2 quarts water, add the salt, and bring to a rolling boil over high heat.

  2. 2

    Prepare an ice bath by filling a large bowl with the ice water and setting it near the stove.

  3. 3

    Add the peas to the boiling water and cook until bright green and just tender, about 1 to 2 minutes for fresh peas or 1 minute for frozen peas.

  4. 4

    Using a slotted spoon or strainer, immediately transfer the peas to the ice bath to stop the cooking.

  5. 5

    Let the peas sit in the ice water for 2 to 3 minutes until fully cooled, then drain well.

  6. 6

    Pat the peas dry with a clean towel or paper towels and serve immediately, or refrigerate in an airtight container for up to 3 days.