How to prepare new peas


How to prepare new peas
In spring, when the first peas, known as "new" peas, appear fresh on the market stalls, that's the (fairly short) moment when you can eat them whole, peas and pods, very fresh and delicious.

To do this, rather than shelling them, you need to prepare them, and here's how.
18 K
Grade this recipe:
Keywords:
Last modified on: May 8th 2024
For 700 g, you will need:
  • 1 new peas 1 lb + 10.4 oz new peas

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
How to prepare new peas
Wash and drain the peas.

Stage 2
How to prepare new peas
We'll remove the 2 ends of each terminal (indicated by the green arrows), and the "wire" along each side of the terminal.

Stage 3
How to prepare new peas
Take a pod in your hand.

Stage 4
How to prepare new peas
Remove the end and the wire along the terminal...

Stage 5
How to prepare new peas
...all the way.

Stage 6
How to prepare new peas
Turn the pod over...

Stage 7
How to prepare new peas
...and do the same with the other end.

Stage 8
How to prepare new peas
See how with this short animation.

Stage 9 - 20 min.
How to prepare new peas
Do this for all pods.

Stage 10 - 5 min.
How to prepare new peas
Then cut each pod into sections.

Your new peas are ready to cook in your recipe.
Remarks
You can do the same with new beans.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %50 RDI=5 %4 RDI=1 %420 RDI=20 %1,760 RDI: 20 %
Per 100 g5 RDI=2 %7 RDI=1 %060 RDI=3 %230 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 700 g : 7.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011528 K 32.3 20 min.
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20th 2020138 K3.3 30 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.71 M 304.0 7 days 15 min.
How to roll out pastry for a tart
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
October 13th 2010304 K4.6 25 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016459 K4.4 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page