Mushy Peas
Mushy Peas are a must in our house with our home made pies. As I am clean eating and trying to limit my white potato in take I have used this as a topper on my shepherds pie just to change it up from sweet potato. Very much a comfort food.
Using the same recipe you can change out either the peas or zucchini for white beans such as cannellini, for a delicious cost effective bean mash/puree.
Another great idea for this recipe is to double it, extend the liquid with a veggie stock, chuck in a smoked ham hock and you have a beautiful peas and ham soup. Serve with some crust fresh bread and butter, perfect for a winters night.
Ingredients
- Small Brown Onion - 1/2
- Fresh Garlic - 1 clove
- Extra Virgin Olive Oil - 2 tbsps
- Zucchini - 1 cup
- Frozen Peas - 2 cups
- Salt - 1/4 tsp or to taste
- Water - to cover
Instructions
- Lets prep! Dice onion finely, crush garlic clove, dice zucchini to around same size as peas and have the other ingredients on hand.
- For this recipe we must have our patient hay on. We want to color at all so if you have a thicker based medium saucepan lets use it. Select heat 6 to 7 on your cooktop. Start at 6 you can turn it up but we don't want to over heat our olive oil. Before the oil gets to temp add onions, wait for a light sizzle then add garlic. I hate burnt garlic, the nuttiness it adds in this style of cooking is not cool.
- Cook for around 4 minutes, stirring often to make sure you don't over cook or get any color. Once onion is transparent add peas cooking till they are completely defrosted. Now add zucchini and cook till mixture is all at the same temperature, around 2 minutes.
- Time to add your water. The amount of water depends on the mixture, you want to just cover it completely. Adding too much water will dull the taste of the finished product. I usually pour water it till its all covered with about 5 mm over the top.
- Add salt, bring to a gentle simmer. place a lid on top and turn it down to around 2 or 3 for 40 to 45 minutes. You may need to top up with water but we do want to reduce the water, using it to mash the peas. the flavor is amazing.
- You should end up with about 2 cms of water in the bottom. Either with a fork or a potato masher mash your peas.
- If your mixture is runny continue cooking without the lid till you have desired texture. Please don't try to rush this. I have, the result is just not the same.
If you are struggling with the texture I have cheated by adding some potato mash. I usually make this with Shepard’s Pie so I have it on hand. In my earlier cooking life I have added that disgusting horrible gross dehydrated potato full of preservatives. In this day not way, its better to take the time and just let it simmer away in goodness.
You can make this with yellow or green dehydrated split peas, but my kids don’t like the “powdery” texture. Its not the same but it does work. Just give them a good rinse soak over night. Sounds like laundry lol….
Store your Mushy Peas in the fridge for up to 4 days or freeze in portions for later use.
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