AUNTIE FANNY'S PEA AND MINT MASH
This is still only peas, tastes of peas, and does not pretend to be any great gourmet dish! It's a simple, comforting side dish, which should be served with roast chicken, roast potatoes, and another totally different-tasting veggie such as roasted butternut. In fact, that's exactly what I cooked for dinner tonight: roast tarragon chicken together with butternut fingers (from a pillow pack!) and a few potatoes. And salad. And wine.
Provided by Zurie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the onion and potato, and slice, then cut both into quite tiny pieces so they cook quickly.
- Heat a knob of butter in a saucepan. Fry the chopped onion and potato, stirring, until they just soften. Salt lightly.
- Add the peas, frozen or fresh, and add about 1/4 cup (or less) water. Bring to the boil, and stir well as soon as the frozen peas release their icy grip.
- Add more salt, the sugar and the pepper, and stir. Turn heat lower and put on lid.
- Simmer for about 7 - 10 minutes. Stir through at least once.
- Drain in a sieve over a bowl, keeping the cooking liquid. Chuck all into your processor, but the mashing part can be done with any other utensil which will do the job.
- Add the mint, to taste, and process until well mashed but not totally smooth. You will have to add 1 - 2 tablespoons of the cooking liquid, but do not make it watery!
- Taste for seasoning, and add more butter if you like.
- Serve as suggested, with contrasting flavours, which it will need, as it's only a side dish and cannot stand on its own.
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