Mushy Peas

I am always looking for good fish and chips.  When I went to Ireland years ago, I was on a mission.  As I looked at the menus I kept seeing pea puree or mushy peas as a complement to the fish and chips.  Finally, I selected my restaurant (pub) and ordered.  I was expecting the usual small portion of fish, lots of fries and a bit of peas for color.  Out came a piece of fish as big as my head, a few fries and a large portion of mushy peas.  When I tried the peas, I was astonished I had never heard of this dish.  It was amazing, like eating split pea soup with a fork.  This is Ireland’s secret recipe.  I am sure Rose would have served this to Michael in Secret Scripture.

AuthorTheGBYCategory, DifficultyBeginner

Mushy Peas - The GBY

Yields8 Servings
Prep Time2 hrsCook Time40 minsTotal Time2 hrs 40 mins

 1 Batchelor's Quick Soak Dried Peas, box
 7 Carrots, baby, sliced
 4 Canadian Bacon, slices, chopped
 2 tsp Garlic Powder
 2 tbsp Butter
 3 tbsp Heavy Cream
 Salt and Pepper, to taste

1

Soak peas according to the directions on the box.

2

Add some salt, bring to a boil and then reduce the heat to a simmer. Add the Canadian bacon, carrots, garlic powder, salt and pepper. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.

3

Remove from the heat, add the butter and heavy cream. Stir to fully incorporate. Taste and add more salt if required.

Ingredients

 1 Batchelor's Quick Soak Dried Peas, box
 7 Carrots, baby, sliced
 4 Canadian Bacon, slices, chopped
 2 tsp Garlic Powder
 2 tbsp Butter
 3 tbsp Heavy Cream
 Salt and Pepper, to taste

Directions

1

Soak peas according to the directions on the box.

2

Add some salt, bring to a boil and then reduce the heat to a simmer. Add the Canadian bacon, carrots, garlic powder, salt and pepper. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.

3

Remove from the heat, add the butter and heavy cream. Stir to fully incorporate. Taste and add more salt if required.

Mushy Peas

(Photography by: Mark Farinholt)

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