Quick mushy peas

    This is more of a pea puree than actual mushy peas, but if you don't have the time to soak your dried marrowfats over night and spend hours simmering them to mushy perfection, then these will do the job in a pinch.


    Derbyshire, England, UK
    1 person made this

    Serves: 4 

    • 500g frozen peas
    • 100ml vegetable stock
    • 1 small handful fresh mint leaves (optional)
    • 25g butter
    • 1 pinch salt
    • 1 pinch black pepper

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Add the frozen peas and vegetable stock into a pan and bring up to the boil.
    2. Reduce the heat and simmer until the peas are tender, 5 to 10 minutes. Stir in mint leaves part way through the cooking time if using.
    3. Spoon the mixture into a food processor, add in the butter and blend to the desired consistency.
    4. Return the mixture to the pan, season with salt and pepper to taste and heat through.


    Serve along side my Shallow Fried Fish, Rustic Rosemary Oven Chips and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".

    See it on my blog

    Savagely refined

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