Purée of minty peas

No matter what time of year you prepare it, a serving of minted pea purée is like a breath of spring. This goes well with many different foods because of its vivid green color and crisp mint flavor.

Pea purée should not be confused with mushy peas. Garden peas, either fresh or frozen, and fresh mint are boiled rapidly and mashed or puréed in this dish. Dried marrowfat peas are cooked for a very long time over low heat with bicarbonate of soda until they swell and burst into a “mush.”

Almost all meat and fish recipes go well with pea purée as a side dish. It pairs very well with fatty fish, such smoked mackerel fishcakes. Try the purée spread on toast as an appetizer or side dish for a vegetarian substitute.
Ingredients

2-cups of water

10 1/4 ounces/300 grams of garden peas, either fresh or frozen
Fresh mint leaves, 1/4 cup

Salt, as desired

pepper, black, to taste

1 optional tablespoon of butter

optional chopped fresh mint leaves

Actions to Take

Ingredients for mint pea purée
A medium saucepan with the water added should be brought to a boil. Bring to a boil the peas, fresh mint, and a dash of salt. For approximately five minutes, reduce the heat and cook the peas until they are soft.

A saucepan, combine peas, fresh mint, and a little salt.
In a colander, drain the peas and mint.

In a colander, drain the peas and mint.
Purée the peas and mint in a flash with an immersion blender to get a smooth paste. Use a food processor, a potato masher, or a fork to thoroughly mash the peas if you don’t have an immersion blender. When seasoning, taste the food and add salt and pepper as desired.

Using an immersion blender, mix peas and mint.
If you want a very smooth, fine purée, pass the mixture through a fine sieve. You may utilize the peas in their rough purée state.

Through a fine sieve, filter the mint and pea purée.
When all the butter has melted and been mixed into the purée, add the butter and chopped mint leaves (if using).

In a bowl, combine pea puree, butter, and chopped mint.
Warm minted pea purée is a delicious addition to any meat or fish meal.

Purée of minty peas in a bowl

Tips
Make the most of fresh peas while you can because their season is limited in Britain and Ireland (usually from May to October). Fresh peas are worth the extra work even if they take a bit longer to prepare since they need to be shelled.
Utilize frozen peas outside of the season since they also produce a nice purée and are much easier to use.
Use the pea purée within a month; it freezes well. Before usage, let the refrigerator defrost.

Variations in Recipes
Cook the peas in vegetable or chicken stock as opposed to just water for more flavor.
Try out different herbs. Of course, the traditional flavor is mint, but tarragon or winter savory also work nicely. Or add another herb to the mix in place of half the mint.