Parmesan Peas

Five Little Chefs – Parmesan Peas


Today’s side dish was Parmesan Peas by Robert Irvine.  This was a pretty simple recipe to prepare. Little Chef C wasn’t very excited about this recipe, but we have needed a side dish so she agreed. The ingredients were gathered. Nothing to unfamiliar. We haven’t use shallots before, but they are similar to an onion so I didn’t think it would be a problem.


The shallot was chopped. We opted to only cut one shallot because it seemed like a lot! Little Chef C had a hard time keeping the shallot together to cut crosswise after it was cut lengthwise. I winced each time she cut and really wanted her to stop because I thought she was going to cut herself. I was about to tell her it was my turn when she asked me to finish it for her! Cutting is still a problem for this Little Chef, we haven’t fully figured out. She should have used the vidalia chopper as it would have been easier, but I want them to learn how to handle a knife as well.

The mint was cut with scissors. This method for cutting herbs is still proving to be the best, eventhough she still wants to cut one leaf at a time. Just imagine how long it takes to cut all the leaves required in tiny pieces one at a time!

In a saute pan the oil and shallots were cooked until tender.

The peas were then added.

Next came the addition of the heavy cream and parmesan. Little Chef C did add some salt and pepper as well.  After the peas were cooked they were put in a bowl and the mint was added on top.

We always allow the Little Chef who made the dish to taste it first. So far, proceeding that first taste is a “Mmmmmm, this is sooooo good.” That again occurred this time and the peas were quickly cleared from their plates.
For my review: I thought the peas reminded me of being at a restaurant. They were creamy yet, sharp from the shallots. Next time I would make it with even less shallot. Make sure you eat the peas when they are warm. When they cool, the cream and the cheese harden up making it not so appetizing.  This was a very boring recipe for Little Chef C to make. It had a lot of stirring, not enough cutting, flipping or enough ingredients for her to measure.  In the end she was proud of her accomplishment.

Parmesan Peas

Robert Irvine, 2007


  • 2 tablespoons canola oil
  • 2 large shallots, diced
  • 1 pound fresh frozen English green peas, defrosted
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly chopped mint leaves, optional


In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.


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