Description: A flavorful twist on a classic side dish, these creamy garlic mushy peas are perfect for pairing with fish, meats, or savory pies. Choose between quick-cooking frozen peas or traditional marrowfat peas for an authentic touch.
Preparation Time:
– Frozen Peas: 10 minutes
– Marrowfat Peas: Soak overnight + 10 minutes preparation
Cooking Time:
– Frozen Peas: 20 minutes
– Marrowfat Peas: 1 hour
Serving Size: 4
Ingredients:
For Frozen Peas Option:
2 cups frozen peas
For Marrowfat Peas Option:
1 cup dried marrowfat peas
1/4 tsp baking soda
Common Ingredients:
2 cloves garlic, minced
2 tbsp unsalted butter
1/3 cup heavy cream (or more, for desired consistency)
1 tsp lemon juice
Salt and black pepper to taste
Instructions:
Option 1: Using Frozen Peas
- Cook the Peas: Bring a pot of salted water to a boil. Add the frozen peas and cook for 5–7 minutes until tender. Drain and set aside.
Option 2: Using Marrowfat Peas
- Soak the Peas: Place the dried marrowfat peas in a bowl with water and the baking soda. Soak overnight (at least 8 hours).
- Cook the Peas: Drain and rinse the soaked peas, then transfer them to a pot. Cover with fresh water and simmer for about 1 hour, or until soft. Drain and set aside.
Common Steps:
- Prepare the Garlic Butter: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
- Blend the Peas: Transfer the cooked peas (frozen or marrowfat) to a blender or food processor. Add the garlic butter, heavy cream, and lemon juice. Blend until smooth or leave slightly chunky for texture.
- Season and Adjust: Taste the mixture and season with salt and black pepper as needed. Add more cream if you prefer a looser consistency.
- Serve Warm: Transfer to a serving dish and garnish with a drizzle of olive oil or fresh herbs, if desired.
Enjoy these creamy garlic mushy peas as a comforting and versatile side dish, with the option to go traditional with marrowfat peas or keep it quick and easy with frozen!
