Spring

Mushy Peas

May  7, 2015
0 Ratings
Photo by WSJ
Author Notes

I've never met anyone who didn't adore mushy peas and they are about as green as it gets.
The trick I figured out a while back is that --unless you have your own garden and pick the peas right before cooking---frozen peas are the best (!!) and so, so sweet. This recipe serves 4-6 as a side dish, but consider making twice as much as seconds helpings are irresistible. —Gail Monaghan

  • Serves 4-6 as a side dish
Ingredients
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped yellow onion
  • 14-16 ounces bag frozen green peas, thawed
  • 2-4 tablespoons heavy cream and more or some whole milk if needed for thinning.
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons butter
  • 3/4 teaspoon sea salt and 1/8 teaspoon ground black pepper or more of each to taste
In This Recipe
Directions
  1. Heat oil in a large saucepan set over medium-high heat. Add onion and cook till softened and beginning to color, about 5 minutes.
  2. Add thawed peas and cream and cook about 5 minutes more or until piping hot. Put half the peas, the mint and the butter in a food processor or blender and pulse a few times. Return to pot and season with salt and pepper.
  3. If you like your mushy peas a but runny add a bit more heavy cream or a few tablespoons of whole milk. Reheat if necessary. Serve right away.

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