IRISH MARROWFAT PEA PURÉE

A Smooth, Rich Alternative to Mushy Peas

Description: This Irish Marrowfat Pea Purée is a velvety, flavour-rich twist on traditional mushy peas. Using soaked marrowfat peas blended with butter, cream, and fresh herbs, it creates a silky side dish perfect for fish, pies, roasts, or any classic Irish comfort meal.

Preparation Time: 10 minutes
Cooking Time: 35–40 minutes
Serving Size: Serves 4

Ingredients

250g (1 ¼ cups) dried marrowfat peas, soaked overnight
1 tsp baking soda (for soaking)
25g (2 tbsp) butter
2–3 tbsp cream or milk
Salt and freshly ground black pepper
1 tbsp chopped fresh mint or parsley (optional)
1 tsp lemon juice (optional, for brightness)

Instructions

Step 1 – Soak the Peas

Place the marrowfat peas in a large bowl with cold water and baking soda. Soak overnight (8–12 hours), then drain and rinse thoroughly.

Step 2 – Cook the Peas

Add the peas to a saucepan and cover with fresh water. Bring to the boil, then simmer for 35–40 minutes until the peas are soft and breaking apart.

Step 3 – Blend to a Purée

Drain the peas (reserve a little cooking water). Add butter, cream or milk, and optional herbs. Blend using a hand blender until smooth, adding cooking water if needed for consistency.