• Wednesday, November 25, 2020

English Peas

Smashed English Green Peas with Crispy Shallots
April 7, 2014

1 lb fresh English green peas
2 large shallots
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons canola oil
Optional garnish: 1 tablespoon chopped mint and lemon zest


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.


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