Sometimes I'm at a restaurant and I think, "Wow, I could never make this myself." Think sushi, homemade mushroom gnocchi, etc.
But other times I eat and I think, "I bet I could make this at home." Mushy peas was one of those times.
I had mushy peas on several occasions, mostly in London and Dublin but also at an English restaurant in Tours a couple of times as well. And I liked my mushy peas. Something about this is warm and homey - they seem like good comfort food. And, um, well, I'm kind of yearning for England. So I decided I was going to learn to make them.
A quick trip to Pinterest yielded this recipe. It took a little longer than the recipe instructed since we used fresh English peas from Trader Joe's instead of a bag of frozen peas. The fresh ones had to cook longer, but I think they're worth it. They were creamy, but the mint and lemon zest gave it a great bright flavor. This was a perfect complement to cajun-spiced tilapia and salt and vinegar fingerling potatoes. If we can't be in London, this is the next best thing.
Mushy peas don't look or sound entirely appetizing (yes, I'll admit that), but they'd be a great addition to your Christmas table. Serve a tiny portion in a shot glass, like the restaurant in Tours, and it adds a little festivity.
Have you ever made mushy peas? For that matter, have you ever eaten mushy peas? Drop a line and let me know.
xoxo and cheers!
2 tablespoons unsalted butter
1 medium shallot, minced
2 cups frozen peas (we used Trader Joe's English Peas in the fridge section)
1/4 cup water
zest of 1/2 lemon
1 tablespoon finely chopped mint
1/4 cup creme fraiche (we used a little less than that)
Salt and pepper to taste
Melt butter in a medium saucepan over medium heat.
Add shallot and a pinch of salt. Cook until shallot is softened, about 2 minutes.
Add peas and water to saucepan.
Cover and cook for 5 minutes, or until peas are soft enough.
Remove from heat and mash the peas with a potato masher, leaving some texture.
Stir in lemon zest, mint, and creme fraiche. Season with salt and pepper to taste.
This makes 6 small servings at 132 calories apiece.
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