What to serve mushy peas with?

Usually served alongside pub fare such as fish and chips or hot meat pies , mushy peas occupy the space typically reserved for coleslaw on a lunch plate in American restaurants. In Ireland, they're often served alongside roast leg of lamb.

Can mushy peas be eaten cold?

You can eat them however you prefer ! They are great both ways. I'd recommend eating them hot the first time as they're fresh and then trying some leftovers cold.

How do you make canned mushy peas better?

My mom had a really neat trick for making canned peas taste good. She would drain the liquid from the can into a small saucepan and reduce it to almost a syrup, add an equal amount of butter to it to form a sauce, and then add the peas and heat them in the sauce just enough to warm them before serving.

Are mushy peas a super food?

Mushy peas on the side will add healthy fibre to your meal and reduce the fat content overall .

What are the side effects of mushy peas?

They may cause bloating Additionally, the lectins in green peas are associated with bloating and other digestive symptoms. Although lectins aren't present in high amounts, they may cause problems for some people, especially when they are a major part of the diet ( 47 , 49 ).

Why are mushy peas good for you?

If you're trying to eat less meat, peas provide a helpful amount of protein and they're packed with other nutritional benefits including fibre, B vitamins, vitamin K and manganese.

Do mushy peas cause gas?

The gas produced from eating peas can be a sign of your good gut microbes fermenting these raffinose family of oligosaccharides .

What do Brits eat with mushy peas?

Throughout England (Northern England and the Midlands in particular) and Republic of Ireland they are a traditional accompaniment to fish and chips .

What goes well with peas?

Our peas love being with their fellow veggies to make for nutrient dense dishes, they especially love being with fruit and vegetables full of strong flavours like asparagus, leek, onion, garlic and lemons as well as protein rich edamame and iron packed kale and spinach (check out our Green Baked Eggs with Peas and ...

Does cheese go with mushy peas?

Then place in blender with the cheese, garlic and mint and blend away. Add salt and pepper to taste and say goodbye to boring peas! I also found that using a any sort of herb cheese gives it a wonderful twist ! If you decide to try them that way, do not add garlic, salt or pepper as it won't be necessary.

How to eat mushy peas with fish and chips?

Serve the crispy fish and chips alongside a generous portion of mushy peas . Enjoy this classic English dish with tartar sauce, ketchup, or any other desired condiments.

Mushy Peas on Toast with Mint | Irish Food Recipe (2024)

April 10, 2014(updated March 18, 2017) // by Phoebe Lapine // 15 comments

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I’m one of the few weirdos who thinks that British pub food is a cuisine to be sought out and cherished. That’s partially because a good portion of the menu takes a bath in a deep fryer before ending up in front of you. But my love can also be blamed on the peas.

Mushy peas as a national delicacy could use a little rebranding. It sounds like something you’d find in a prison cafeteria. And most of the time, due to the quest for mushiness, it ends up looking like something you’d find there as well. But even in it’s most unappealing overcooked form, mushy peas are delicious.

I don’t think I ever ate mushy peas as a child, but eating them now makes me feel like one. You don’t need molars in order to enjoy them, but due to the texture (or lack there of) I prefer using the peas as a condiment to slather on fish and chips. So toast, another childhood standby, seemed as good an option as any to carry a mound of green, mushy goodness.

Pub peas are best when fluffed up with a bit of butter. But since this dish came out of my kitchen I kept it healthier with some oil and very little else. When you buy good organic sweet peas (even frozen ones will do), you don’t need many embellishments. And if you cook them just right, they stay that vibrant green even after you mush them.

Sweet pea crostini is one of my favorite recipes from my cookbook. This version is even more simplified – mainly just peas and gluten-free toast. But I added a little hit of mint to up the freshness factor in hopes that this dish would never be mistaken for something you’d find in a nursing home again.

Eat up!

Xo
Phoebe

Mushy Pea Toasts with Mint

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Ingredients

1 tablespoon olive oil
1 small sweet onion diced
1 large garlic clove minced
½ teaspoon sea salt
¼ teaspoon red chili flakes
¼ cup white wine
16 ounces peas fresh or frozen
¼ cup tightly packed mint leaves plus more for garnish, thinly sliced
8 slices white bread or 1 baguette, thinly sliced (I used gluten-free Udi's)

Instructions

Preheat the broiler.
In a medium lidded pot or saucepan heat the oil oil. Saute the onion over medium heat until soft, about 7 minutes. Add the garlic, salt, and chili flakes. Cook one more minute, until fragrant. Add the wine and cook until reduced by half, 1 to 2 minutes. Stir in the peas and mint; cover, and cook until vibrant green and tender, about 5 minutes for frozen, 2 minutes for fresh. Remove from the heat and puree with an immersion or stand blender until coarse (you don't want it completely smooth). Taste for seasoning and add more salt as necessary. Pea mixture can be made up to 3 days in advance.
When ready to eat, arrange the bread on a baking sheet and toast under the broiler until golden brown on both sides. Slather each piece with the pea mixture. Garish with additional mint, a drizzle of olive oil, and some freshly grated pecorino (optional).

Notes

I used Udi's Gluten-Free bread.

Nutrition

Serving: 8g

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

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Comments

Skye says
April 10, 2014 at 3:26 pm

I LOVE mushy peas – but had never thought to eat them on toast. Inspired idea.
Reply
- Phoebe Lapine says
  April 14, 2014 at 1:34 pm
  
  Thanks Skye!
  Reply
DessertForTwo says
April 10, 2014 at 8:05 pm

Why haven’t I made this from your book yet? Fixing that soon 🙂
Reply
- Phoebe Lapine says
  April 14, 2014 at 1:32 pm
  
  you’re cute 🙂 thanks lady.
  Reply
Steph says
April 13, 2014 at 9:42 pm

Mmmm I love me some mushy peas! The addition of mint here makes them look extra green and delicious…can’t wait to try them!
Reply
- Phoebe Lapine says
  April 14, 2014 at 1:28 pm
  
  enjoy miss steph! xxx
  Reply
Clean Cook Lily says
April 22, 2014 at 5:47 pm

My husband loves mushy peas on toast, but I’m afraid I’m yet to share his enthusiasm. Maybe, just maybe, this is because he uses what he calls ‘working class’ bread (stodgy, white, cheap) and tinned peas. Pronounced ‘pays’ in a Black Country accent by the way! This version looks very appealing and maybe I ought to give it a go to see what I am missing. Plus it’s vegan and it contains wine 😉
Reply
- Phoebe Lapine says
  April 24, 2014 at 1:51 pm
  
  Oh Lily! I would hate mushy peas too if they fit that description! Pays from a tin – ick! Definitely try with the frozen ones. Curious to hear what you think 🙂
  Reply

Mushy Peas on Toast with Mint | Irish Food Recipe (2024)

Mushy Pea Toasts with Mint

Ingredients

Instructions

Notes

Nutrition

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