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Mushy peas recipe

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Some would possibly discover it heresy to make use of frozen peas for this recipe slightly than the normal, and much starchier, marrowfat peas, but when your youngsters are something like mine, I know which peas my youngsters will eat with abandon.


Prep time: 5 minutes 

Cooking time: 10 minutes 



  • 2 shallots
  • 500g frozen peas
  • 20g butter
  • 50g crème fraîche (or use bitter cream or double cream)


  1. Peel and finely cube the shallots. Place the frozen peas in a heatproof bowl, cowl with boiling water, then drain.
  2. In a pan over a reasonable warmth, add the butter and cook dinner the shallots for 3-4 minutes to melt. Add the peas and the crème fraîche and season effectively with salt and loads of freshly floor black pepper. Warmth by for 1-2 minutes. Roughly mix with a stick blender or, alternatively, roughly mash the peas with the again of a fork. Serve heat.

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