Cold Dilled Peas

Recipe from "The Gold &amp

Adapted by Jonathan Reynolds

Published May 10, 2003

Total Time
10 minutes, plus 1 hour refrigeration
Rating
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—Jonathan Reynolds

Featured in: Food; Pod People

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Ingredients

Yield:4 to 6 servings

  • 2 cups fresh shelled peas

  • ⅔ cup sour cream

  • ¾ cup chopped fresh dill, chives or a combination of both

  • 2 tablespoons sliced mint leaves

  • Salt and freshly ground white pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 15 milligrams cholesterol; 95 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 192 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’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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