Mushy Minted Peas

By Jackie DeKnock  ,   

October 30, 2015

This recipe is a variation on mushy peas, a beloved British street food.

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  • Yields: Serves 8 (invite friends if you really don’t want to talk.)


5 tablespoons unsalted butter, cut into 1/2-inch cubes and softened

4 handfuls fresh-podded peas (about 4 cups) (use frozen if you don't have fresh)

1/3 cup fresh mint

1 tablespoon fresh parsley

1 squeeze fresh lemon juice

1 ¼ teaspoon sea salt

½ teaspoon coarsely ground black pepper


Melt butter in a large skillet, add peas, mint and parsley. Cover with a lid and simmer for about 10 minutes 10 Minutes on medium-low, stirring occasionally. Add squeeze of lemon juice and season with salt/pepper.

Pulse peas in 2 batches in a food processor until coarsely puréed, transferring to a large bowl for serving. Add a little water if you find that the peas are too thick.

Garnish with mint leaves and good luck!

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