Smashed Buttery Mushy Peas
Inspired by techniques from Food Network Kitchen and America's Test Kitchen.
Frozen peas cooked soft in butter and water, smashed to a chunky purée and finished with lemon zest and a butter pat.
Always check the labels of the products you use.
Method
- 1
Cook the peas. Put the peas, 45 g butter, 60 ml water and salt in the saucepan, cover and cook over medium heat for 12-15 min, stirring once or twice. They should be very soft and squash easily against the side of the pan; cooking past tender is what lets them break down.
- 2
Smash. Remove the lid and mash with the potato masher to a chunky purée, leaving some peas whole for texture.
- 3
Finish. Stir in the lemon zest and pepper, adding 2-3 tbsp water if the purée is too thick. Taste for salt and serve with a pat of butter melting on top.
Storage
Refrigerate covered up to 3 days, or freeze up to 2 months. Reheat in a pan with a splash of water until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan with lid
- potato masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 187 kcal |
| Protein | 5.9 g |
| Carbohydrate | 16.2 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 11.5 g |
| of which saturates | 7.1 g |
| Fibre | 5.1 g |
| Salt | 0.94 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
