Hold onto your seat - I've got some recipes I just HAD to have and make my own after raveling to the UK. And what do you know, I had to look three recipes up, do some adjusting and find just the right one before sharing. Okay, well, I got it down to two. Just in case you 'd rather use your garden peas. That's the first one. or -- food storage split peas. I've got tons of those to use up.
NEW: As of October 12, 2023, I've made the perfect recipe that uses canned and split peas combined - and it's in the Instant Pot!
Coming Soon: Use up BOTH canned and split peas in one recipe. I'll post it soon.
Published on 10 July 2023:
Here we go...I'll add photos later.
MUSHY PEAS
https://www.irishamericanmom.com/wprm_print/26947
Ingredients
·
12 ounces fresh English peas
·
2 ounces salted butter *alt:
olive oil
·
2 tablespoons heavy whipping cream *alt:
coconut milk
·
¼ teaspoon salt
·
¼ teaspoon pepper
Instructions
1.
Place the peas in a colander and rinse well. Transfer the
peas to a saucepan with a steaming tray. Add a ½ inch of water to the bottom
and turn up the heat. Once the water is boiling turn down the heat and steam
the peas for 10 minutes.
2.
Once the peas are tender, remove from the heat and drain.
3.
Melt the butter in the bottom of a clean saucepan. Add the
steamed peas to the butter. Turn off the heat.
4.
Using a potato masher, mush the peas. Do not fully puree,
but create a textured mush. Add the cream and mix thoroughly. Season to taste
with salt and pepper.
5.
Serve with fried battered fish and chips.
Nutrition
Information is estimated based on the ingredients and cooking instructions as
described in each recipe and is intended to be used for informational purposes
only. Please note that nutrition details may vary based on methods of
preparation, origin and freshness of ingredients used.
https://minimalistbaker.com/instant-pot-green-split-peas-fast-tender-no-soaking/
Chopped celery
Minced garlic
Fresh or dried herbs (such as thyme, oregano, and/or bay leaf)
Sea salt & black pepper
- Instructions
- OPTIONAL: If using flavor add-ins, sauté onion, celery, and garlic in a little oil or water until tender and lightly browned.
- Add split peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Optionally, add fresh or dried herbs, sea salt, and/or black pepper. Pressure cook on high for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Best when fresh. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
- Nutrition (1 of 2 servings)Serving: 1 2/3-cup serving Calories: 178 Carbohydrates: 30.2 g Protein: 11.3 g Fat: 1.9 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 417 mg Fiber: 10.9 g Sugar: 1.5 g Vitamin A: 73.01 IU Vitamin C: 0.88 mg Calcium: 22.54 mg Iron: 2.32 mg
https://rbutterworth.nfshost.com/Recipes/Mushy_Peas/
Finishing:
- Add 20 g Butter and allow to melt.
- Add 50–150 mL Milk, depending upon how soft you like it.
- Optionally add a few drops of Lemon Juice.
- Add White Pepper and Salt to taste.
- Stir to combine, ideally destroying half the peas and keeping half of them relatively intact.
Storage:
What isn't used immediately can be put into zip bags or other containers and frozen.
