Recipe by ~SarahBeth~
So here is the story behind me and mushy peas. I love peas, but I don't like mushy peas (like the kind that come out of a can mushy, not like this recipe mushy), so when I read about mushy peas and fish and chips, my curiosity was piqued -- the description sounded good. So of course I went in search of a recipe. I have no looked back! This is so good! I eat it when we have real fish and chips and when we have grilled fish and sweet potato chips! It is also a great side for pork chops or potroast in place of the mashed potatoes! I found this on allrecipes.com sometime back in 2008. Very good!
Top Review by French Tart
Here is my story Sarah Beth! I LOVE the mushy peas that come out of a tin!! BUT, I also love fresh and frozen peas too, so I wanted to give this recipe a try! My husband had requested fish and chips for our tea tonight, and so I thought I would make these too. They were delicious, in a fresher and richer way - we both loved them as a change of pace, and they are quicker to make than the original mushy peas! I blended 3/4 of my peas and then left a few whole, we like a little texture in our peas! I added creme fraiche instead of heavy cream and also added a few mint leaves before blending. I served these with my Recipe #183399 and these will now make a regular appearance on our menu as well as the tinned ones! THANKS so much for this recipe, made for Family Picks and ZWT6 and for the Whine and Cheese Gang! FT:-) (Photos to be posted)
- 1 (10 ounce) package frozen green peas
- 1⁄4 cup heavy cream
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- Bring a shallow pot of lightly salted water to a boil over medium-high heat.
- Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas.
- Adjust seasonings to taste, and serve immediately.