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.

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8 Responses to “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. Your mushy peas are so amazingly green! One of my fav thing in the UK is being able to buy fresh peas. In Australia frozen is just about the only way you get peas!

  3. 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!

  4. YuM!! I love peas. My little brother used to eat them frozen ehehe. Thank you for my amazing pretzel peanut butter cups. They were ADDICTIVE!

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