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Mushy Peas in Cream

I have a very fond memory of a rainy evening many years ago in an English pub with my two sons enjoying a pint together, and eating fish and chips, with an ample side of "mushy peas".

They are so simple, so sweet, and so delicious! Classic spring comfort food!

1 c. fresh, shelled peas (or frozen)

2 Tbsp. heavy cream*, warmed

1 Tbsp. snipped fresh mint (optional)


Blanch the peas by dipping them into simmering water (or steam) for 1 minute. Drain well. Combine warm peas and cream (+mint, if using) in a small food processor. Pulse a few times, to get a nice creamy-chunky texture. Serve right away.

*You could use Pea Cream if you have any leftover. –see Pea Cream Recipe

Recipe created or adapted by Liz Talley, Urban Graze

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