Irresistible Mushy Peas

Video Version of the Recipe.

Irresistible Mushy Peas

The first time I made these peas it was more something that I thought my Irishman would enjoy. But he wasn’t alone! I couldn’t get enough of this verdant green mash. So good.

1 small onion, chopped
4 tablespoons butter
1 bag baby spinach
250g (9oz) frozen peas, defrosted
1/2 teaspoon stock powder (optional)
1 tablespoon sherry vinegar

1. Pop onion and butter in a medium saucepan and cook, covered on a medium heat until the onion is soft but not browned. It will take about 10 minutes and best to stir a few times.

2. When the onion is soft, add the baby spinach and peas and cook, stirring for the few minutes it takes for the spinach to just wilt and the peas to warm through.

3. Remove from the heat and puree to a rough mash using a stick blender (or transfer to your food processor).

4. Add stock powder (if using) and vinegar. Stir well. Taste and season as needed with salt and pepper. Serve hot.

Variations

dairy-free / vegan – replace butter with olive oil.

less ingredients – skip the spinach and add extra peas.

no vinegar – use a splash of lemon juice instead.

less butter – by all means use less but I find butter makes most veg so much more tasty. Which means you’ll be more likely to eat more veg… surely more healthy than skimping on the butter!

fresh peas – by all means use freshly podded peas but they’re much more work and unless you’re growing your own, unlikely to taste better than frozen.

carnivore – serve peas with pork sausages or chicken breasts.

pescetarian – serve with some pan fried fish.

vegetarian – serve peas with fried or poached eggs.

carb lovers / more substantial – serve with easy home fries.

paleo (grain, legume & dairy-free) – use coconut oil instead of butter.

more veg – serve with a green salad or sauerkraut.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

butter – keeps in the fridge for months.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

frozen peas – will keep in the freezer for months.

stock powder / sherry vinegar – keep them in the pantry.