Mushy Peas
a quick and easy version of British mushy peas
Servings 4
Calories 97kcal
Equipment
- Food processor
Ingredients
- 1 tablespoon butter
- 2 cloves garlic
- 10 ounces peas frozen
- 2 tablespoons half and half
- salt and pepper
- 1 lemon
Instructions
- In a sauce pan, heat the butter over medium heat.
- Cook the minced garlic for a minute, until fragrant.
- Then, toss in the frozen peas. Cook until softened.
- Lightly season everything with salt and pepper.
- In a food processor, puree the cooked pea mixture with the cream. The mixture will still be quite thick.
- Now add the juice from the lemon and puree.
- Taste and add more salt and pepper as needed.
Notes
- If you’d like your mushy peas even thinner in consistency, you can add a little more cream or even some water and puree before serving.
- If you want this dish to be non-dairy or vegan, simply swap the butter and cream for a non-dairy version (like vegan butter, or olive oil, and oat milk or even just water).
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 232mg | Fiber: 5g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 1mg