-
Prep Time10 Mins
-
Cook Time20 Mins
Mushy peas are a beloved British side dish, known for their smooth and creamy texture. Made from marrowfat peas, they soften naturally as they cook, creating a perfect side for fish and chips or other hearty meals.
Watch Video
Ingredients
Marrowfat peas (soaked overnight)
Baking soda (optional, helps soften peas)
Water
Salt, to taste
Butter (optional, for creaminess)
Freshly ground black pepper, to taste
Fresh mint (optional, finely chopped)
Nutrition
Per serving
- Daily Value*
-
Calories140 kcal
-
Protein8 g
-
Carbohydrates25 g
-
Fat3 g
-
Fiber8 g
-
Sodium150 mg
Instructions
Soak dried marrowfat peas overnight in cold water with a pinch of baking soda. Drain and rinse before cooking.
Place the soaked peas in a saucepan, covering them with fresh water. Bring to a boil, then reduce to a simmer. As the water boils, foam and any impurities will rise to the surface. Use a spoon or ladle to skim off the foam and discard it. This will improve both the flavor and texture of the peas.
Cook the peas over low heat for 20-25 minutes, stirring occasionally. As the peas cook, they will break down and become mushy naturally. If the mixture becomes too thick, add a little more water to maintain the desired consistency.
Once the peas have reached a soft, creamy texture, season with salt and pepper. Stir in butter for extra richness and add a touch of fresh mint for brightness if desired.
Serve the mushy peas warm alongside your favorite dishes like fish and chips, pies, or sausages.
Tips and Substitutions
- Add extra mint for a refreshing herbal note.
- Skip the butter or replace it with plant-based alternatives for a dairy-free option.
- Adjust the consistency by adding more water if needed or simmering longer for thicker peas.
Leave a Review