Mashed Peas with Leeks
4 tsp(s), (20 ml)
3 medium, white part only, chopped and washed
Fat free chicken broth
1¼ cup(s), (310 ml), or vegetable broth, warmed, divided
Frozen green peas
4 cup(s), (1 L), or fresh peas
Fresh lemon juice
1 tbsp(s), (15 ml)
1 tsp(s), (5 ml)
2 tbsp(s), (30 ml), chopped
- In a large sauté pan, heat oil over medium heat; add leeks and sauté for 5 minutes. Add 125 ml (1/2 cup) broth; cook, stirring occasionally, until leeks are very soft, 5 minutes. Add 60 ml (1/4 cup) more broth; reduce heat to low and deglaze pan by scraping up browned bits from bottom of pan. Stir leeks; remove pan from heat.
- Place peas and 60 ml (1/4 cup) broth in a microwaveable bowl; microwave on HIGH until peas are tender, about 10 minutes. Remove and reserve 250 ml (1 cup) peas.
- Coarsely mash remaining peas, adding up to remaining 60 ml (1/4 cup) broth if too dry; stir in lemon juice, salt, leeks, reserved whole peas and mint.
- Serving size: 175 ml (3/4 cup)