Description
This easy mushy peas recipe makes any meal (especially classic fish and chips) even better. An easy side dish that's so delicious, the first time I made it using fresh garden peas, I immediately cooked them again for dinner the same night. Then two days later, I made them yet again after making a special trip to the grocery store to buy frozen peas! This is the easiest and best-tasting mushy pea recipe I've ever eaten, and it remains a staple summer side dish!
Ingredients
- one 10 ounce package of frozen sweet peas (or fresh) (285g)
- 1 tablespoon unsalted butter (15g)
- 2 tablespoons heavy cream (30g)
- salt and freshly cracked black pepper to taste
Instructions
- Blanch the peas. Add frozen or fresh peas to lightly salted boiling water over high heat and cook for 3 to 4 minutes, or until bright green and tender. Strain the peas and place them into the bowl of a food processor or blender. *You may reserve a handful of whole peas to use as garnish.
- Finish the mushy peas. To the peas, add the butter and heavy cream and process or blend until the peas are creamy, slightly thick with some small pieces of peas left intact. Add salt and pepper to taste. If you need to thin it out simply drizzle a small amount of heavy cream until desired consistency is reached, top with reserved whole peas (if using), and serve immediately. Enjoy!
Notes
Use fresh or frozen sweet peas in this recipe (they both taste great).
Add more butter or heavy cream as desired, or to taste.
For a little extra flavor, you may add the 15g of butter (called for in the recipe) to a small pot or skillet and sauté a small amount of finely diced shallot until translucent but not browned. Add the shallot-butter mixture to the food processor (or Vitamix) along with the cream and blend with blanched peas.
- Prep Time: 5 minutes
- Cook Time: 5
- Category: Side Dishes
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1/2 cup
