Mushy peas are the quintessential side veg to accompany fish & chips in the UK. The traditional recipes use marrowfat peas, but more modern versions take advantage of the ordinary English spring peas you can find in any freezer case. This version was bright, refreshing, and while it does taste different from the marrowfat version, it is still quite good. This is also great served with with lamb. Adapted from Tom Aikens version, as seen on Market Kitchen.
My Private Note
Units: US | Metric
- 1Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
- 2Drain, but save about 200 ml of the cooking water.
- 3Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
- 4Leave a few chunks. Test for seasoning and adjust as needed.
- 5Reheat gently in saucepan if needed.
Browse Our Top Vegetable Recipes
Nutritional Facts for British Mushy Peas (Using Regular Spring Peas)
Serving Size: 1 (194 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 276.7
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 5.3 g
- Cholesterol 21.5 mg
- Sodium 1452.3 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 12.4 g
- Sugars 13.4 g
- Protein 14.0 g