2000s Recipes + Menus
Smashed Peas with Mint Butter
Serves8
- Active time:20 min
- Start to finish:30 min
March 2005
This recipe is a variation on mushy peas, a beloved British side dish. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.
- 4 (10-oz) packages frozen peas, not thawed
- 2/3 cup water
- 1 1/4 teaspoons salt
- 5 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
- 1/3 cup finely chopped fresh mint
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon coarsely ground black pepper
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Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
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While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
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Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.
- Keywords
- melissa roberts,
- vegetarian,
- peas,
- dairy
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