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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
tablespoons olive oil
cup finely chopped yellow onion
ounces bag frozen green peas, thawed
tablespoons heavy cream and more or some whole milk if needed for thinning.
tablespoon chopped fresh mint
teaspoon sea salt and 1/8 teaspoon ground black pepper or more of each to taste
- Heat oil in a large saucepan set over medium-high heat. Add onion and cook till softened and beginning to color, about 5 minutes.
- 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.
- 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.