Mushy Peas: The Best Way to Use Frozen Peas?

mushy peas

My affection for all things British runs deep.

As a kid with an excessive imagination, I found British history to be far superior to that of any other country – it was somehow more exciting and romantic to my small brain. And for most of my life, I considered British best. From classic rock bands, to history, to comedy.

London was my one and only choice of city to study abroad in, and I soaked up every bit of it I could. I walked everywhere and anywhere, became a regular at museums and pubs, and fell intensely in love with the city. Even its food.

What all of this nostalgic babbling is getting at is a little side dish called mushy peas.

While mushy peas are the traditional accompaniment to fish and chips for good reason, I like to serve mine on grilled bread with soft boiled or poached eggs to fully experience to sweet pea flavor. It’s also a great alternative to avocado to green-up your breakfast. It could just be the most exciting thing you’ll do with a bag of frozen peas.

If you’ve got a bag, you might want to give it a try – it’s pretty much the only reason I keep them in my freezer.

Mushy peas would also be great as:

  • A pasta sauce with some fresh basil and a little pasta water in the mix
  • A bed for roasted meat with gravy
  • A sandwich condiment with grilled chicken, fish or cheese (feta or burrata maybe?)
  • A side to a healthy version of fish and chips – grilled fish and baked potato wedges

mushy peas 2 mushy peas3

Breakfast Mushy Peas

makes about 2 cups

  • 2 ½ cups frozen peas
  • pat of butter
  • ¼ cup grated Parmesan
  • juice of ½ a lemon
  • ¼ cup parsley
  • 2 tablespoons fresh chives
  • 1garlic clove
  • sea salt
  • freshly ground pepper

To serve

  • Toasted or grilled bread
  • Soft-boiled (or poached, scrambled or fried) eggs
  • Sea salt & pepper

In a medium-large saucepan, bring approximately 3 cups of water to a boil. Add peas and cook for about 2-3 minutes until peas are thawed and hot. Drain the peas, reserving some of the cooking water.

Place all ingredients (from peas to ground pepper) in the bowl of a food processor, and puree until smooth-ish (you can make it as smooth or chunky as you’d like), adding a tablespoon or two of the pea cooking water if needed.

Serve spread on grilled bread with a soft-boiled egg and extra cracked pepper or as a side to fish or meat.

8 thoughts on “Mushy Peas: The Best Way to Use Frozen Peas?

  1. I’m hoping you’ve tried a Pie Floater since you’ve been in Oz? Pie with a topping of mashed potato. You make a well in the potato & add a BIG scoop of mushy peas AND top with gravy. God Bless Australia!

  2. Yum – my rumbling right now bfast cravings are sorted!!!! I made up some mushy pies the other night – added some veggie stock, pesto and mint – and a very yummy soup was the result!! I do not understand people who can’t stand peas. They rock!

  3. Pingback: MUSHY PEAS | Best Friends For Frosting

  4. Pingback: A Pea for your Thoughts | potsoup

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