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Peas and Pea Shoots with Spring Onions and Mint

Peas and Pea Shoots with Spring Onions and Mint

Image credit to: Chris McIntosh


  • 3 small/medium turnips, diced.
  • 2 bunches of radishes, sliced into 1/3s
  • 1 lb frozen peas
  • 3 medium green onions, sliced 1/4" thick
  • 2 tbsp butter
  • 3 cups lightly packed pea shoots, or other leafy sprouts
  • 1/3 cup fresh mint leaves
  • Freshly ground black pepper & sea salt


Step 1    

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.

Step 2    

In the same saucepan, heat 1 tbsp of butter. Add the turnips and radishes, and sautée for 5 minutes. Add the green onions and a pinch of salt, and cook over low heat, stirring occasionally until softened, about 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in 1 tablespoon of butter. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.

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