|Try a Chive Blossom Garnish|
Recipe adapted from Victoria Magazine
Mushy peas don’t sound like something that most Californians would like. But my husband and I were pleasantly surprised by this classic British side dish while visiting the Isles last year. The Brits reconstitute and cook dried peas with minced onion and plenty of butter. I wanted to use fresh peas rather than dried, and Victoria Magazine had the same idea. Using their recipe as a starting point, I added extra herbs from the garden. It's lighter in color and texture than the dried pea version and highlights the sweet delicate flavor of fresh peas. This could become a springtime habit. Try it with the last of this year’s English pea harvest.
|Add the Herbs, then Mash Peas|
serves 2 – 3
2 tbsp. butter
1/3 cup minced shallot (1 small)
¾ lb. shelled English peas (~2 lbs unshelled)
¾ cup chicken or veggie broth
¼ cup chopped mint
2½ tbsp. snipped chives
¼ tsp. salt
1/8 tsp. or more fresh ground pepper
extra chives and mint, optional garnish
In a small saucepan, melt butter over medium high heat. Add minced shallot and sauté until tender and golden, stirring often, about 4 – 5 minutes. Add peas, stirring to coat with shallots. Sauté for 5 minutes, stirring frequently.
Add broth. Bring to boil and reduce heat. Cover and simmer for about 15 minutes, until peas are soft.
Remove from heat and stir in mint and chives. Mash peas with back of spoon or potato masher. If you prefer that the peas be completely smooth textured, use an immersion blender. Stir in salt and pepper.