Minted pea purée

Mark Hixs upmarket mushy peas make a great side dish for fish or lamb
By Mark Hix
Minted pea purée
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

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  • 35 g butter
  • 1 large shallot, finely chopped
  • 400 g frozen peas
  • 100 ml vegetable stock
  • 6-8 mint leaves

Method

1. Heat 25g of the butter in a medium pan and gently fry the shallot until soft, but not browned.

2. Add the peas, vegetable stock and mint. Season. Bring to the boil, then reduce the heat and simmer for 10-12 minutes.

3. Tip the contents of the pan into a food processor and blend to a coarse purée, adding the rest of butter. Taste for seasoning.

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