Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sweet garden peas crushed with butter, fresh mint and a squeeze of lemon: a fresh, bright-green take on a British classic.
Side dish. Good with grilled fish, lamb chops or sausages. Find a main
Equipment: Saucepan, potato masher
Measures and names
Ingredients
- 300 g frozen peas
- 15 g butter
- 1 small handful mint leaves, chopped
- 1 squeeze lemon juice
- Salt and black pepper
Method
- Cook the peas in a pan of boiling salted water for 3-4 minutes until tender, then drain, keeping a few tablespoons of the cooking water.
- Return to the pan with the butter and mint and crush with a potato masher or stick blender to a rough mash, adding a splash of the cooking water if it is too thick.
- Season with lemon juice, salt and pepper and serve hot.
Swaps and tips
Use olive oil instead of butter to make it dairy free. Leftovers keep for 2 days in the fridge and reheat well with a splash of water.
Easy variations
- Add a little crumbled feta
- Stir in a spoonful of crème fraîche
- Add a pinch of chilli flakes
- Swap the mint for chopped tarragon
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 7 g | 4 g | 4 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
