December Experiment Recipe: Mushy Peas (Patreon)

ALL CAPS COOKBOOK PRESENTS: MUSHY PEAS!

So, mushy peas are actually kind of gross. At least, the kind you get in the chip shop. At least, they are to me. They’re a uniform mashed potato consistency, the flavor is pea-ish but neither here nor there, and they’re generally just kind of a allegedly green lump of side dish that you drag your chips through and sort of forget about. They’re fine, they just aren’t spectacular. They don’t stand alone.  

IF YOU ARE ENGLISH AND YOU LOVE CHIP SHOP MUSHY PEAS DON’T @ ME, WE ALL KNOW I’M A CULTURELESS COLONIAL SLAG.

MOVING ON. 

BUT. If you make mushy peas at home, from scratch, oh my god. They taste like a whole garden. They taste so green and fresh and flavorful. They go with everything, and make the best sandwich spread of all time. In the depths of winter, homemade mushy peas are so bright they glow, and so tasty it’s like you’re just plain eating summer. I haven’t done a holiday feast without them in ages. 

The key here is to do everything SUPER SAIYAN FAST. Overcooking or over puree-ing will kill that amazing fresh flavor. So get everything out before you start, and do it all as fast as you can. They can sit for awhile while other dishes finish cooking. 

Incidentally, adding this to the cranberry sauce from last month (or even those Yorkshire Puddings from way back, although I'm told it is not Properly British to serve those together BUT LOL NEITHER AM I) will basically make any meat and bread combo dinner the most brightly colored and glorious treat, people will be like DAMN GIRL WHY’D YOU GO TO ALL THIS TROUBLE but these peas take 7 minutes max and are no trouble at all.

Ingredients

1 bag frozen peas

1/4 cup heavy cream

1 tablespoon butter 

Two leaves mint

7-8 leaves basil

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon chili powder

Dash curry powder

METHOD ACTING

I can’t overstate how easy this is. EASY LIKE SUNDAY MORNING AM I RIGHT?

Boil peas according to directions on bag. Usually 3 minutes exactly. Drain, rinse with cold water to stop the peas cooking.

Add all ingredients to food processor, and puree in bursts until the peas are nice and smooth, but still have visible chunks of pea in them. It happens very quickly. And that’s literally it. Serve as shown! DEVOUR INSTANTLY.