Smashed Buttery Mushy Peas
Inspired by techniques from Food Network Kitchen and America's Test Kitchen.
Frozen peas cooked soft in butter and water, smashed to a chunky purée and finished with lemon zest and a butter pat.
Always check the labels of the products you use.
Method
- 1
Cook the peas. Put the peas, 45 g butter, 60 ml water and salt in the saucepan, cover and cook over medium heat for 12-15 min, stirring once or twice. They should be very soft and squash easily against the side of the pan; cooking past tender is what lets them break down.
- 2
Smash. Remove the lid and mash with the potato masher to a chunky purée, leaving some peas whole for texture.
- 3
Finish. Stir in the lemon zest and pepper, adding 2-3 tbsp water if the purée is too thick. Taste for salt and serve with a pat of butter melting on top.
Storage
Refrigerate covered up to 3 days, or freeze up to 2 months. Reheat in a pan with a splash of water until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 4.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 106 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan with lid
- potato masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 187 kcal |
| Protein | 5.9 g |
| Carbohydrate | 16.2 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 11.5 g |
| of which saturates | 7.1 g |
| Fibre | 5.1 g |
| Salt | 0.94 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
