Caramelized Mushy Peas

I understand that the name itself isn’t all that appetizing. Caramelized sounds good, but mushy? Mushy peas? But hear me out on this. Trust me. I gave you zucchini brownies. Have I lead you astray yet?

In the days before Monkeybear and Baby-to-be, Mr. Two-Ironmans-in-a-year-is-a-GREAT-idea and I went to the British Isles for our honeymoon. We’d already been to England once when I was still in high school, but this was to be a three week getaway, and our first as a married couple.

I sincerely disliked fish at the time. Now that is not the case, but at the time, I really didn’t care for it. But I decided one evening, before seeing Spamalot (which was a riot), that I would try traditional Fish and Chips.

The fish was decent. I didn’t have any trouble eating it. The chips, which to us are really steak fries, I enjoyed. On the side of the plate, however, was this green almost-mashed potatoesque lump of…what was it? Oh. “Mushy peas.” Already out of my comfort zone, I took a bite.

I love peas, but I was in heaven after that. Words cannot describe how marvelous these were.

A few years later, watching a YouTube video on how to make fish and chips, (which in and of itself was interesting. The recipe called for pureed bell pepper instead of egg) I saw them again: the mushy peas. I was instantly reminded of my experience with the real thing in England, and had to make them again.

Now, this is a recipe that has been conglomerated from a few different ones, and I in no way, shape, or form claim that these are anywhere near traditional. But these are one of the few things I have been able to eat during my first trimester, and I have never had my mushy peas turn out anything less than brilliant.

I dare you to try these. Once you see the ingredients list and method, I think you won’t be nearly as turned off by it. I hope.

 

Caramelized Mushy Peas

 

3 cups peas (either fresh if you can get them, or thawed from frozen if not), patted dry with paper towel

1 tbsp butter

1-2 tbsp milk

Salt and Pepper to taste

 

1. In a pan over medium heat, melt the butter until it is just turning light brown. Add the peas, and stir to coat the peas in the butter. Cover and cook for 10 minutes, stirring occasionally. Some of the peas should be caramelized by the end. Remove from the heat and let cool slightly.

2. Add in one tablespoon of the milk, and mash using a stick/immersion blender. Some peas should be left intact, but not many. Add more milk if necessary; it should be about the consistency of mashed potatoes. Season with salt and pepper to taste.