Mushy Peas
Recipe: #33507
October 10, 2019
Categories: Side Dishes, Peas, Australian, British, Irish, 5 Ingredients Or Less, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy, more
"I am not saying this is an original mushy peas recipe as served in English or Irish pubs! But what I am saying .... This is the recipe I like.... so there! So before you go telling me it is not authentic.... This is how I like my mushy peas ... please! lol Even though I prefer vegetables over meat ANY DAY, every now and then I might have a go at an " Aussie Pie Floater" I love this with a Aussie pie and call this my sort of comfort food or Iron intake.....lol.....although I do prefer my mushy peas on top! Do not use baby peas for this recipe as they do not work too well!"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (111.4 g)
- Calories 116.8
- Total Fat - 8 g
- Saturated Fat - 4.8 g
- Cholesterol - 23.9 mg
- Sodium - 42.4 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.9 g
- Sugars - 2 g
- Protein - 3.4 g
- Calcium - 25 mg
- Iron - 0.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Note please see processing note below!
Step 2
Place the frozen peas in a saucepan of boiling water and cook for 3 minutes or until tender (or defrost the peas in a microwave until just tender)
Step 3
Drain the peas, and transfer to a hand blender/food processor and process adding the cream, butter, salt and pepper to peas, and process. Note: DO NOT process until blended to a mush ....but until you can see small pieces of peas.
Step 4
If you need peas need a runnier you can add a little more cream. Adjust seasonings to taste, and serve immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
