A variation on the classic mushy English peas, just a few firm smashes with a potato masher will do. Crispy shallots are the perfect topping, and mint and lemon zest brighten it up.
Yield 4–6 servings
In a 4-quart saucepan, add 1-quart water, English peas and salt. Bring to a boil, reduce to a simmer and cook uncovered for 3–5 minutes until peas are crisply tender.
A variation on the classic mushy English peas, just a few firm smashes with a potato masher will do. Crispy shallots are the perfect topping, and mint and lemon zest brighten it up.
Yield 4–6 servings
In a 4-quart saucepan, add 1-quart water, English peas and salt. Bring to a boil, reduce to a simmer and cook uncovered for 3–5 minutes until peas are crisply tender.
While peas are cooking, peel shallots and cut into thin strips. In a small sauté pan over medium-high heat, add 2 tablespoons of canola oil. When oil is hot but not smoking add the shallots; stir. Cook until shallots are brown and crisp; set aside.
When peas are done, drain water and move to a large mixing bowl. Add salt and black pepper. Using a potato masher simply smash the peas until chunky. Top with crispy shallots. Garnish with chopped mint and or lemon zest.
