The RoadTripFlavors version of Mushy Peas uses frozen peas rather than traditional dried peas. In the U.K., dried marrowfat peas are readily available and are soaked in baking soda to reconstitute. It would take some internet shopping to find them in the U.S., but dried split peas may be substituted. Our recipe substitutes whole frozen peas. We actually prefer the brighter flavor.

Mushy Peas

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• CourseSide Dish
• CuisineBritish

Yield	Prep Time
4 servings	5 minutes

Cook Time

4 minutes

Yield Prep Time 4 servings 5 minutes

Cook Time 4 minutes

Mushy Peas 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseSide Dish CuisineBritish Yield Prep Time 4 servings 5 minutes Cook Time 4 minutes Yield Prep Time 4 servings 5 minutes Cook Time 4 minutes

Ingredients

• 2 cups peas frozen
• 1/4 cup heavy cream
• 1 tbsp. butter
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper

Servings: servings

Units:MetricUS Imperial

Instructions

1. In a saucepan, heat 3 cups salted water to a boil. Add the frozen peas and cook for 4 minutes
2. Strain the cooked peas from the water and place in a food processor or blender. Add the heavy cream and butter. Pulse to a thick puree. Season with salt and pepper. Taste and re-season.

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