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Monday, March 30, 2015

Chew on This | Minty Mushy Pea

The start of Spring is a big tease. It always is. I anxiously watch as sweet little crocus and daffodil shoots struggle to unearth themselves in the midst of snowflakes. I hear the thick, brown mud laughing victoriously as it makes its way onto my wooden floors. Steel grey, rainy skies outnumber glimpses of blue. In these shifting weather moments before blasts of color start filling our landscape, I am left longing for brilliant greens, buttery yellows, and blushing pinks. 

So scratch-made color it shall be.

These Minty Mushy Peas are the actual taste of brightness. They are the bridge that will lead us to a Spring that has finally decided to settled down and bloom in all of its colorful glory. Such intense language to use with regard to a bowl of peas, I know. Especially peas described as 'mushy'. But I kid you not, these peas are transformative. They're fresh, bright, and kicky good. A perfect side dish that will illuminate any meal. Enjoy!


Here's the recipe:

Minty Mushy Pea
(slightly adapted via Jamie Oliver)
2 T olive oil
1/4 C diced onion
1 large clove garlic, minced
1/2 C packed fresh mint, roughly chopped
1 pound frozen peas
1 - 2 T heavy cream
2 T butter

In pan over medium to medium-low heat, warm your oil and then add in your onion and garlic. When the onions are softened, add in your mint and frozen peas. Cover and allow the peas to steam, about 3-4 minutes. Pour your peas into a food processor and pulse. Add in a touch of heavy cream, to help add a bit more moisture, and pulse until smooth. Now, add in your butter, salt, and pepper, to taste. Plate and serve - Mushy Pea is a perfect side - Enjoy!

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