Mushy Minted Peas

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

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Yields1 Serving
 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
1

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.

2

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.

3

Garnish with mint leaves and good luck!

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Ingredients

 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

Directions

1

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.

2

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.

3

Garnish with mint leaves and good luck!

Notes

Mushy Minted Peas

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