WebSnow Peas (100g) 2.35g protein 7.06g carbohydrates 2.4g dietary fiber Black-Eyed Peas (100g) 23.81g protein 59.52g carbohydrates 9.5g dietary fiber Sugar …
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WebMelinda Fawver / Shutterstock.com. Clocking in at just nine carbs and 371 calories per serving, this creamy, cheesy cauliflower soup from Real Housemoms can be made …
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Drain the peas in a colander, then place in a large saucepan. Cover again with cold water and bring to the boil. Lower the heat and simmer for approximately 30 mins or until the peas have softened and turned mushy. Season with salt and pepper to taste. Serve hot with fish and chips or a tasty meat pie.
What's the deal with mushy peas? Make this dish by soaking the dried marrowfats in water and baking soda overnight to soften them, then rinse and boil them until they are soft and creamy. Add your favorite toppings (lemon juice, cream, mint sauce, etc.) and enjoy!
Do not confuse mushy peas with pea puree as a Pea Purée recipe is made with fresh or frozen garden peas and fresh mint leaves ( a lovely combination). The peas are cooked quickly and then mashed unlike mushy peas, which as you can see in the recipe above, the peas are long slow cooked.
Add about 1/4 cup of fresh, coarsely chopped mint to the cooked mushy peas, along with 1 tablespoon of lemon juice. Cooked mushy peas keep well covered for a few days in the refrigerator. You can also freeze them in an airtight container or plastic freezer bags. Make a large batch and portion them into individual servings for freezing.