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Quick mushy peas recipe

Quick mushy peas recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is more of a pea puree than actual mushy peas, but if you don't have the time to soak your dried marrowfats over night and spend hours simmering them to mushy perfection, then these will do the job in a pinch.

Derbyshire, England, UK

30 people made this

IngredientsServes: 4

  • 500g frozen peas
  • 100ml vegetable stock
  • 1 small handful fresh mint leaves (optional)
  • 25g butter
  • 1 pinch salt
  • 1 pinch black pepper

MethodPrep:5min ›Cook:7min ›Ready in:12min

  1. Add the frozen peas and vegetable stock into a pan and bring up to the boil.
  2. Reduce the heat and simmer until the peas are tender, 5 to 10 minutes. Stir in mint leaves part way through the cooking time if using.
  3. Spoon the mixture into a food processor, add in the butter and blend to the desired consistency.
  4. Return the mixture to the pan, season with salt and pepper to taste and heat through.


Serve along side my Shallow Fried Fish, Rustic Rosemary Oven Chips and a round of buttered crusty bread for a homemade, slightly healthier, slightly more up market "chippy tea".

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

So I made these again recently and, instead of adding fresh mint, I added a couple of teaspoons of mint sauce. It worked really well, the acidity of the mint sauce gave the flavour a little extra punch.-26 Apr 2018

Mashed Peas

Mashed peas are one of the simplest side dishes which are super easy to make! Using frozen peas and mint, these are sure to be the best ever Irish mushy peas! Chicken recipes always needs winning side dishes to go with them. From Chicken Thighs to Chicken Wings simple sides like our Skin on Roast Potatoes and our Horseradish Mashed Potatoes bring the veggies to our plates!

Mushy Peas, Smashed Peas, Mashed Peas, no matter what we call them, this bright green veggie packed dish is absolutely delicious!!

Mashed peas on top of a meat pie is like a dream come true!

Peas are so easy and versatile to work with. Frozen peas make it that much easier. We use vegetable stock when cooking our peas as it helps to pack flavour into our dish.

Matar chole recipe | matar ke chole | matar ka chhola | matar ghugni

matar chole recipe | matar ke chole | matar ka chhola | matar ghugni with detailed photo and video recipe. an ideal all-purpose or multipurpose curry for indian flatbreads or for indian chaat recipes. the gravy of this recipe is loaded with spice and flavour but the addition of boiled white peas infuses the aroma which is ideal for chaat recipes. the gravy base can be easily served for lunch or dinner with a choice of roti and paratha but tastes great when served with masala puri or any chaat recipes.
matar chole recipe | matar ke chole | matar ka chhola | matar ghugni with step by step photo and video recipe. white peas or matar is quite famous in indian cuisine and especially in indian street food recipes. it is generally used as a spicy sauce in most of these chaat recipes which basically combines the dry and wet ingredients. but it can also be prepared in a unique way so that it can be used as a curry or sabji and also as a sauce to chaat recipes.

well, let’s be honest!! we all wish to have a recipe that would cater for most of our daily needs. there aren’t any such magic recipes but certain dishes can be made as multipurpose. matar ke chole is one such curry that is not only used as sabji but also predominantly used as gravy sauce for most of the chaat recipes. i personally make this curry in bulk and freeze it in the refrigerator. whenever i am in a mood to make a chaat, i take a portion of it and prepare masala puri or samosa chaat. adding green chutney and tamarind chutney on top of this gravy makes it a perfect combo meal. at the same time, you can serve as it is with a choice of indian bread like roti, chapati, kulcha and naan for lunch and dinner.

furthermore, some more additional tips, suggestions and variants to matar chole recipe. firstly, dry matar has to be soaked thoroughly and preferably overnight so that it gets soft when it is pressure cooked. as matter of fact, you may soak matar and freeze them for future use. secondly, once the gravy is prepared you may add additional chaat masala if you are planning it for chaat recipes. it is not required and mandatory but for the extra zing, you may add it. lastly, once the gravy is rested it may lose its water content and may thicken. hence while reheating it you may need to add water to bring it to the right consistency.

finally, i request you to check my other related curries recipes collection with this post of matar chole recipe. it includes my other related recipes like matar paneer, aloo tamatar ki sabji, methi matar malai, aloo matar, matar mushroom, sev tameta nu shaak, aloo chole, pindi chole, veg jalfrezi, kadai paneer. further to these i would also like to mention my similar recipe categories like,

Super Easy Green Peas with Mint Recipe

Soooo, how do you like your peas? How do you make them? Do you have a love-hate relationship with them? I personally love them.

I use peas in many recipes of soups, salads, or as a side dish. I have more access to the frozen vegetables here, where I live, but sometimes, I find them at the Farmers Market and buy them in late summer.

So sweet and so delicious!

The recipe today is an &ldquoeasy-peasy&rdquo one! Perfect for a quick dinner and served with some Fried Chicken My Way or Chicken Schnitzels, peas are a delicious choice even for the kids.

You can also serve them to a fancy dinner with this Roasted Bacon Wrapped Pork Tenderloin. You should also try them with the traditional Romanian Meatballs, just like my grandmother used to serve them to us.

I personally love the simplicity of this dish. I love peas in general.

This recipe comes from Ireland, where peas were consumed as early as 14th century.

The most traditional way to eat peas in Ireland is to make the so-called &ldquomushy peas&rdquo cooked using dried peas.

These mushy peas are mixed with butter and served with fried fish, roasted chicken or grilled salmon.

On the other hand, fresh peas should never be cooked until mushy. In Ireland, peas are often served with mint, which we know have a natural affinity.

When I was growing up, we did not have any frozen vegetables available, so for that matter, we were eating lots of peas while in season and lots of canned ones during the winter.

Now, you can find frozen peas all year round, and to tell you the truth, I prefer them when I have no access to fresh ones.

I really think that frozen peas taste better than the canned ones, don&rsquot you think?

For this recipe you will need some basic ingredients:

  • I used green onions because I love them, and they go well with the freshness of the peas and mint. Regular onion or red onion are also good options.

Mint leaves:

  • I used fresh but sometimes we do not have access to fresh mint, so you can go ahead and use dried mint.

What kind of oil do I need:

  • I usually have in the kitchen olive oil and sunflower oil. However, you can try butter as well, if this is what you like. The fat is used to saute the onions before adding the peas.

How To Make This Super Easy Green Peas Recipe:

  • In a little sauce pan warm up a little bit of oil and add the chopped onion. Saute it until translucent.
  • Add the green peas and a little bit of water and simmer until the peas are soft but not mushy, and the water reduces to half.

Add chopped mint, salt, and pepper to taste and toss everything together. Serve warm with your favorite piece of meat as a side dish.

This dish is extremely easy to make and delicious. Even your kids will love it.

The mint brings lots of flavor to the peas and makes them really delicious. Overall, it is a basic recipe that is worth trying.

Note: Many recipes out there require sugar to cook the peas. I say that sugar is unnecessary because peas are usually a sweet vegetable that doesn&rsquot require much to taste delicious.

Cheat’s pea and ham soup

Put all the finely chopped veg in a large pan with the bayleaf and the oil, and heat gently, with a lid on the pan. This is called sweating your vegetables. After about 15 minutes the onions will be softened and transparent. At this point you can add the ham and the stock. Bring to the boil and turn down to simmering point. Then empty the tin of mushy peas into the pan and give it a stir. It’s ready when it’s all heated through. If it’s not thick enough for your liking, you can add some leftover cooked potatoes (if you want to add raw potato, peel one large potato and chop it finely and sweat it with the other veg right at the beginning). Season to taste with white pepper. Remove the bayleaf before serving.

This is the kind of soup which is very accommodating and will accept all manner of leftover cooked veg – although green cabbage, broccoli, and sprouts should be avoided as they stink when overcooked! If you have leftover veg you want to add, put them in at the same time as the peas.

12. One-Pan Veggie Fajita Pasta

I always make fajita pasta with my leftovers, whether that&rsquos with meat or not.

It&rsquos such a fabulous dish and a great way to ensure you&rsquore not wasting any food!

This meal is made from scratch, using pasta or spaghetti, tomatoes, vegetable stock, hot sauce, onions, garlic, bell peppers, red pepper flakes, cumin, oregano, chili powder, and water.

Phew! That&rsquos quite a list, I know!

But don&rsquot worry, it all goes in the pot together, so you have little to do but measure it all out.

Mushy Peas with Roasted Veg

This might sound like an unusual recipe to you but let me tell you it’s so yummy! Mushy peas is a common dish in the UK and an all time favorite. People eat them with their Sunday Roasts at the local pubs or at grandmas house. Now, just because it has traditional origins doesn’t mean this recipe will be old fashioned. It’s an oldie with a twist! And the best part, super healthy!

Bright And Vibrant Mushy Peas!

The first thing you will appreciate from this delicious dish is all the vibrant colors! The peas get this super bright green after being cooked and the roasted veggies have so many beautiful shades of red and purple. You’ll definitely be eating the rainbow! Green peas are full nutrients and vitamins, and full of good plant protein to keep you fuller for longer.

This mushy peas recipe is a great way to get your veggies in! The sweetness of the peas and onions make it super tasty and delicious, and it takes so little time to prepare. Roast your veggies in the oven with some olive oil while you boil the peas, mash the peas and serve them together. Voilá! You have a perfect weekday lunch!

The ingredients to make this mushy peas dish are so nourishing and full of life you’ll feel nice and light after eating it (not to mention energetic!) If you’re not a fan of cauliflower this is a great way to eat it. Roasting it on the oven makes the flavor get to a whole new level. Nutty and sweet. Just perfect!

If you want to add a touch to it you could make a simple cashew cream sauce and drizzle it on top or maybe toast some baguette slices and put them on the side. So good!

Are you ready to try something new? Go for it!


  • 12 ounces of frozen peas
  • 7 ounces of cauliflower
  • 7 ounces of red onion
  • 7 ounces of carrots
  • Fresh thyme
  • Sesame seeds
  • Salt, pepper


Step 1

Boil the peas in salted water for about 10-15 minutes, until they soften up.

Step 2

Cut the cauliflowers into florets, roughly chop the red onion, and slice the carrots on a small angle.

Step 3

Put them all in a tray (except the peas) and drizzle them with some olive oil and season with salt and pepper.

Step 4

Let them bake in the oven, set to 350 Fahrenheit, for about 20-25 minutes

Step 5

When the peas are soft, mash them with a fork and season with salt and pepper

Step 6

Serve with the roasted veg on top and a sprinkle of sesame seeds and fresh thyme

In a Pickle: Quick Pickled Sugarsnap Peas

Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).

When I was 9 years old, my family lived next door to a sweet, older couple. Guy was an avid gardener who spent hours tending his spacious yard. His wife Jan was more interested in grooming her miniature poodle. Mitzi was a fluffy, friendly little pup that had both her owners wrapped around her tiny paws.

Though Guy could be initially gruff, one look at his garden and it was obvious that he adored Mitzi. Though he'd readily admit that he was a meat and potatoes guy, he dedicated a goodly portion of his prime growing space to sugarsnap peas. He didn't raise them for their dinner table. They were there because Mitzi liked them.

She had learned to stand on her back legs in order to reach the pea pods. Delicately plucking one off with her front teeth, she'd trot to a shady spot and consume her treat. During the growing season, Guy and Jan delightedly displayed Mitzi's harvesting talent to any neighbor who showed even the faintest interest.

I cannot eat a sugarsnap pea without remembering this scene.

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads.

Before You Get Started

Make sure to use the freshest sugarsnap peas you can find. No pickling brine can restore crunch to a pea that's lost it through aging.

Because these peas are so naturally sweet, I only add a tablespoon of honey to the brine. I find that it mellows the vinegar ever so slightly. However, if you like a sweeter pickle, feel free to add more.

If you can't find sugarsnap peas, this recipe works equally well with snow peas. They won't be quite as crunchy, but they'll taste just fine.


  • 4 nice soft wholewheat baps
  • 4 large (halved) or 8 small flat-fish fillets (roughly 480 g in total), such as plaice, lemon sole, megrim or dab, skin off and pin-boned
  • 1 pinch of cayenne pepper
  • ½ a mug of plain flour
  • Olive oil
  • 25 g Parmesan cheese
  • 1 punnet of cress
  • 1 lemon


  • 6 cornichons
  • 1 tbsp capers
  • 1 little gem lettuce
  • 250 g fat-free natural yogurt
  • ¼ of a bunch of fresh flat-leaf parsley
  • 1 lemon

English-Style Mushy Peas (Gluten-Free) 06/12/2021 - We've been eating more fish lately, and that means we've been looking for nice side dishes to round out the meals. This recipe for English style mushy peas caught our eye, and has become a regular when we make our Rice Chex gluten-free fish and chips. Can you use fresh peas? Sure, but frozen peas make life easier, and actually turn out quite nicely.


  • 1 (10 ounce) package frozen green peas
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper Sponsor (A12):
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.

Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Watch the video: Μοσχαράκι κοκκινιστό με αρακά (January 2022).