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  • Mashed peas
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    Mashed peas

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    Serves 4

    PREPARATION:

    • 1

      Drain the water from the peas that have been soaking overnight and rinse them well in cold water. Boil the peas in 1.5 liters of water for 40 to 60 minutes until they are soft.

    • 2

      Meanwhile cook the fresh peas in lightly salted water for 3 to 5 minutes. Drain the water. Shell the peas. This is really irritating, laborious job and you can do it the lazy way by rubbing 12-15 peas between your hands at a time. This is not the perfect solution, but it will help you to get the pods off most of them.

    • 3

      Mash the cooked peas using a potato masher. Add the cream and fold in the shelled green peas. Add salt and pepper to taste.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country and tagged . Bookmark the permalink.
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  • Serves 4

    PREPARATION:

    • 1

      Drain the water from the peas that have been soaking overnight and rinse them well in cold water. Boil the peas in 1.5 liters of water for 40 to 60 minutes until they are soft.

    • 2

      Meanwhile cook the fresh peas in lightly salted water for 3 to 5 minutes. Drain the water. Shell the peas. This is really irritating, laborious job and you can do it the lazy way by rubbing 12-15 peas between your hands at a time. This is not the perfect solution, but it will help you to get the pods off most of them.

    • 3

      Mash the cooked peas using a potato masher. Add the cream and fold in the shelled green peas. Add salt and pepper to taste.

    Print Friendly
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