This recipe is a variation on mushy peas, a beloved British street food. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
4 (10-oz) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup finely chopped fresh mint
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper
Preparation
Step 1
Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
Step 2
While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
Step 3
Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.
