Smashed Green Peas: Difference between revisions
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To add an extra dimension, replace some or all of the cream with blue cheese. | To add an extra dimension, replace some or all of the cream with blue cheese and allow the blue cheese to melt into the peas. | ||
=== Ingredients === | === Ingredients === | ||
* 1 16-oz bag frozen petite peas, rinsed and drained | * 1 16-oz bag frozen petite peas (~3 c), rinsed and drained | ||
* 4 T unsalted butter | * 3/4 c water | ||
* 4 T unsalted butter, divided | |||
* sea salt and freshly ground black pepper to taste | * sea salt and freshly ground black pepper to taste | ||
* 2 T heavy cream | * 2 T heavy cream | ||
Latest revision as of 22:43, 6 June 2015
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 15-20 min |
| Source | Fresh Every Day (pg 119) |
| Yield / serves | 4-6 servings (but everybody wants seconds...) |
| Rating | Delicious |
To add an extra dimension, replace some or all of the cream with blue cheese and allow the blue cheese to melt into the peas.
Ingredients
- 1 16-oz bag frozen petite peas (~3 c), rinsed and drained
- 3/4 c water
- 4 T unsalted butter, divided
- sea salt and freshly ground black pepper to taste
- 2 T heavy cream
Preparation
Place the peas in a medium saucepan with 3/4 c cold water, 2 T of the butter, salt and pepper and bring to a low boil over medium heat. Cover, reduce the heat, and simmer the peas for 15-20 minutes, until tender but still bright green.
Drain off the excess water. Add the remaining 2 tablespoons of butter and the heavy cream and mash the peas with a potato masher until smooth. Season with additional salt and pepper to taste[1] and serve warm.
- ↑ The seasoning is critical with this recipe. Be sure to taste it while seasoning until it's just right.
