Pea Purée should not be mistaken for Mushy Peas. A Pea Purée recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and mashed. Mushy peas are dried marrowfat peas which undergo a long slow cooking with bicarbonate of soda to make the peas swell and burst into a 'mush'.
Pea Purée is a delicious side dish to serve with almost all meat and fish dishes. It is particularly lovely with oily fish such as the Smoked Mackerel Fishcakes
Pea Purée is a delicious side dish to serve with almost all meat and fish dishes. It is particularly lovely with oily fish such as the Smoked Mackerel Fishcakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 1 pint/600ml boiling water
- 10¼ oz/ 300g fresh or frozen garden peas
- Pinch salt
- ¼ cup fresh mint leaves plus extra for garnish
Preparation:
- Place the boiling water into a saucepan, add the peas, salt and mint and bring to the boil. Turn to a simmer and cook until the peas are tender, about 5 minutes.
- Drain the peas and using a stick blender, purée the peas and mint to create a smooth paste. If you don't have a stick blender use a food processor, or simply mash with a fork. If you want a very fine purée, push the mixture through a fine sieve before serving.
- Stir in the reserved mint leaves and serve warm alongside your favorite meat or fish dish.
