Minted Mushy Peas

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(serves 4)

2 tablespoons butter, divided
1 tablespoon olive oil
1⁄2 cup chopped scallions, green bits included
1 small shallot, chopped
1 heaping tablespoon mint
1 pound frozen baby peas, thawed
1⁄4 teaspoon salt, or to taste
White pepper

In a medium saucepan, saute the scallions and shallot over medium heat in the olive oil and 1 tablespoon butter until soft. Add half of the mint and cook for 1 minute. Add the peas, stir, lower the heat and cook, covered, until warm through. Add the rest of the mint, the salt and white pepper and the remaining butter. Whizz to a chunky consistency with an immersion blender, and add salt and white pepper to taste.

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