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My minty, mushy peas recipe may or may not be "proper," but they are delicious. Bright, vibrant green with just a hint of mint, they're great with fish or chicken.
Mushy peas are a traditional side dish to the British classic fish and chips.
One of the Corinthia Hotel's restaurants, The Northall, features "traditional British fare focusing on seasonal produce supplied by artisanal producers from around the British Isles." Without hesitation, I chose the Deep Fried Haddock in Beer Batter, chips and "proper mushy peas."
Use caution when pulsing with the food processor, as you want them coarsely mashed, not pureed.
Minty, Mushy English Peas
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: Serves 4 to 6
Minty, Mushy English Peas Ingredients
1/2 cup low-sodium chicken broth
1 pound frozen peas, not thawed
2 cups chopped Boston lettuce or Bibb lettuce
2 tablespoons chopped fresh mint
4 tablespoons unsalted butter
1/2 teaspoon sugar
Sea Salt and pepper
1 tablespoon fresh lemon juice
Minty, Mushy English Peas Recipe Instructions
1. Bring broth, peas, lettuce, mint, butter, sugar, and salt and pepper to taste to simmer in medium saucepan over medium-high heat. Cover and cook until peas are tender, 8 to 10 minutes.
2. Transfer to food processor, add lemon juice, and pulse until coarsely mashed, about 10 (1-second) pulses. Adjust seasonings with salt and pepper and serve.
Peas, English Peas, English
Minty, Mushy English Peas Recipe
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