Mushy Peas! No, this is not baby food, it is British food! And good food it is! Mushy peas are the perfect accompaniment for fish and chips! You would be hard pressed to find a fish pub in London, or anywhere in the UK for that matter, that did not offer mushy peas with their fish and chips.
Mushy peas are also favored heaped on top of a beef pie or shaped into a ball and cooked as a fritter. This classic British dish is made from dried Marrowfat peas. By the way….November 9th, 2019 is International Mushy Pea Day! Woohoo! 😋
What are Marrowfat Peas?
Where do you buy dried Marrowfat peas in America?
Some large international supermarkets will stock foods from the UK. They should have both tined Marrowfat peas and the dried Marrowfat peas. They may also have tins of prepared mushy peas.
Can you make mushy peas with frozen peas?
How do you make Mushy Peas?
When I received my 2-pack supply of Marrowfat peas I opened one package to find two tablets of baking soda with the peas. Each tablet was about the size and thickness of an Alka Seltzer tablet and it dissolves easily. The baking soda will help soften and tenderize the peas.
- Place the peas and the baking soda tablets in a large bowl or pot and pour boiling water over them. Let them soak for 12-hours or overnight.
- The next day the peas will have swelled up to twice their size and have turned greener than when dry. Drain the water off the peas, rinse them twice with cold water. This is an important step as the baking soda can leave an ‘off’ flavor to the peas if not rinsed well.
- Place the rinsed peas in a saucepan, cover with cold water and bring them to a boil. Reduce the heat to low and simmer for about 30 minutes until they are tender.
- Give the peas a brief mash with a potato masher or pastry blender. Seasoned them up to taste with butter, salt, pepper, chopped mint and a squeeze of lemon.
Mushy peas should be a little chunky and not a thin purée or soupy. We are happy with a soft mounding consistency that we can dip a chip into. I would suggest that you drain the peas after they are tender and reserve some of the water. Then mash them adding some of the reserved water to achieve your desired consistency.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Asparagus with Curry Sauce A side dish that takes a quick 5-minute roast in a hot oven. The low-fat creamy curry sauce is made with Greek yogurt and tastes like a lot of calories. The dish is topped off with curry dusted cashews.
- Butternut Squash Risotto Warm, creamy, earthy and delicious! Made with bacon, white wine, fresh herbs, aromatics and pureed butternut squash.
- Sautéed Rosemary-Lemon Beets A bright side dish of sautéed beets with garlic, lemon, and rosemary.
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- 8 ounces dried Marrowfat peas
- 2 tablespoon baking soda (if not included in package of peas)
- 2 tablespoons butter
- 1-2 tablespoons chopped fresh mint (optional)
- Salt/pepper-to taste
- Place the peas in a large bowl or pan, add the baking soda and cover with 2 cups of boiling water. Stir well to dissolve the baking soda and allow the peas to soak 12-hours or overnight.
- Drain the peas and rinse under cold water. Repeat for a second rinse.
- Place the rinsed peas in a saucepan and cover with cold water. Over medium-high heat bring the peas to a boil, then reduce the heat to low and simmer for 25-30 minutes until soft, tender and mushy. (See Note #2)
- Stir the peas or mash to desired texture, then stir in the butter and mint if using.
- Add salt and pepper to taste.
- If using frozen green peas we recommend selecting the larger, starchier peas and not the petit peas
- To control the consistency of the mushy peas, drain the cooked peas reserving the liquid. Stir or mash the peas adding enough of the reserved liquid to achieve the desired consistency.
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Serving Size1/2 Cup
Amount Per ServingCalories 66 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 1g Cholesterol 10mg Sodium 1290mg Carbohydrates 6g Fiber 2g Sugar 2g Protein 2g