This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.
Ingredients
- 2 tablespoons olive oil
- 1 bunch spring onions, chopped
- 1 handful fresh mint, leaves picked
- 1 pound (500 grams) frozen peas
- 2 large knobs butter
- Sea salt and freshly ground black pepper
Directions
Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.
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By cocomoko1
San Mateo, CA
on April 29, 2011
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Mint and peas is a perfect combo and this recipe keeps it simple and flavorful. I think it's the green onions that really makes it.
By roz.1_13032546
Pembroke Pines, 48
on July 28, 2010
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I was born and raised in the Midlands of England, where mushy peas was a regular accompaniment to fish ?n chips or meat pie ?n chips. Mushy peas are made from dried marrowfat peas which have been soaked overnight in water, with sodium bicarbonate as a softening agent. They are then rinsed and simmered in water with salt and sugar.
?Marrowfat? peas are left in the field to grow big and old for the specific purpose of drying them and were a winter staple before the advent of freezers. I buy Batchelors brand at my local British food market. Be warned; they are definitely an acquired taste, which is probably why Londoners copied the dish with a makeshift version.
By mdeninger_12608078
New York, 72
on January 30, 2010
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easy to make and delicious
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