Tuesday, April 7, 2009

Nigella’s Mushy Peas

I love these mushy peas! It’s a fun and different way to eat your vegetables, similar to cauliflower mash. Easy to make and delicious, the mushy peas are a lovely, vibrant pistachio-green color on your plate.

Adapted from: Pea Purée, How to Eat

1 pound frozen baby peas
⅓ cup water
4 cloves garlic, crushed and peeled
½ onion, chopped
4 tablespoons (½ stick) unsalted butter
4 tablespoons heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Put frozen peas in a large saucepan with water, garlic, and chopped onions. Cover with lid and cook on high heat. When steam is visible from the lid, turn off heat, stir, and cover for a few minutes longer to allow the peas to continue steaming.

Drain and put into a food processor. Add butter, heavy cream, salt, and pepper. Purée until blended. Check seasoning and adjust to taste. Return puréed peas to saucepan and keep warm until ready to serve.

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