After years of roasting and grilling, sautéing and stir frying to make my favorite dinner staple, abundant big platters of veggies, I’m returning to the food of my childhood, boiled vegetables!
To be honest, with a twist but an interesting u-turn in my culinary journey.
It started in Northern England last year when we scarfed down fish n chips n mushy peas in the village pub.
What a revelation.
Not the khaki, grey-green gruel I remembered from a tin, but bright green smooshed peas, still with some texture, masses of flavor and a hint of mint.
A perfect sauce and condiment for crispy fried fish.
Then one night in Sydney, a few months later, we met up with friends at an old pub in the Rocks, a tiny noisy place nestled underneath the famous bridge.
It was pie night, the special being a Beef and Guinness pie served with mushy peas. $10.
Once again, a vibrant pea puree, a delicious counterpoint to the buttery pastry and super rich meaty filling. The only accompaniment served.
Back home in California , mushy peas became our veggie of choice when we served baked barramundi, grilled salmon or little fried tenders of chicken.
Fun on the plate and so easy to make.
It really couldn’t be more simple.
A couple of cups of frozen peas ( a medium bag)
1 onion ..white or brown , but even red will work
a bit of butter and olive oil
salt and pepper
some mint from the garden
Chop the onion and sweat in a pan with a little olive oil. Try not to color the onion, so keep the heat low. When the onions are soft, add a little butter to melt and add flavor.
Boil the peas for 5 minutes and drain.
It can be left chunky or become a silky, smooth puree depending on what you like or are serving it with. Rustic or glamorous? Lots of mint or just a hint?
Lusciously extravagant with a little heavy whipping cream and fresh parmesan for a truly decadent and elegant side…
Kid food for grownups.