Monday, May 2, 2011

Mushy Peas

IMHO, mushing a little less decreases the similarity to baby food.

Mushy Peas
Adapted from Gourmet via Epicurious

40 oz. Frozen Peas, not thawed
2/3 C. Water
1 1/4 t. Salt
5 T. Unsalted Butter, softened
3 T. Fresh Mint, finely chopped
3 T. Fresh Flat-Leaf Parsley, finely chopped
1/2 t. Ground Black Pepper

Cook peas with water and 1/2 teaspoon salt over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.

While peas cook, melt butter and stir in mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.

Pulse peas (with cooking water) in a food processor until coarsely pureed (this may take a few batches) and transfer to a bowl.  Stir in herb butter.

This time last year:  Twice-Baked Potato

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